Venison & Beef Cottage Pie
with Golden Cheddar Topping & Garden Salad
This cosy cottage pie packs a veggie-loaded beef base full of flavour, then gets topped off with decadent and delicious creamy mashed potatoes, plus a layer of melted Cheddar. Comforting, tasty, and filling, this nostalgic meal is checking off all the boxes!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
button mushrooms
1
onion
1
carrot
2 clove
garlic
1 packet
Venison & Beef Mince
1 sachet
Nan's Special Seasoning
1 tin
tomato paste
1 sachet
beef-style stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
tomato
1 bag
salad leaves
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
50 g
butter
(Contains Milk; )
½ cup
water
½ tbs
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan, then add the milk, salt and 1/2 the butter. Mash with a potato masher or fork until smooth.
While the potato is cooking, thinly slice the button mushrooms. Finely chop the brown onion. Grate the carrot. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sliced mushrooms until lightly golden, 3-4 minutes. Add the onion, carrot and venison & beef mince and cook, breaking the mince up with a spoon, until just browned, 2-3 minutes. Reduce the heat to medium-high, then add Nan's special seasoning, the tomato paste and garlic and cook until fragrant, 1 minute. Add the water, brown sugar, beef-style stock powder and remaining butter and cook until thickened, 1 minute. Season to taste.
Transfer the mince filling to a baking dish and spread evenly with the mashed potato. Sprinkle over the shredded Cheddar cheese. Bake the pie until the top is lightly golden, 8-10 minutes.
Roughly chop the tomato. In a medium bowl, add a drizzle of olive oil and balsamic vinegar, then season with salt and pepper. Add the tomato and mixed salad leaves and toss to combine.
Divide the venison and beef cottage pie between plates. Serve with the garden salad.