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Cottage pie hash with chunky spring veg recipe

Cottage pie hash with chunky spring veg recipe

4 ratings

This innovative take on the traditional cottage pie is a nice way to mix things up at the dinner table. Try it out for yourself with crispy roast potato wedges, herby mince and plenty of veg all topped with a fried egg. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 593 calories / serving

Ingredients

  • 2 baking potatoes, cut into wedges
  • 2 carrots, peeled and roughly chopped
  • 2 tbsp olive oil
  • ½ ciabatta roll, torn into bite-sized croutons
  • 150g frozen peas
  • 1 red onion, finely chopped
  • 175g frozen sliced leeks
  • 1 garlic clove, crushed
  • 500g beef steak mince (15% fat)
  • 45g pack Colman’s cottage pie recipe mix
  • 4 eggs

Perfect with:

Colman's Cottage Pie Recipe Mix Colman's Cottage Pie Recipe Mix
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2480kj
    593kcal     30%

  • Fat

    29g 42%

  • Saturates

    10g 48%

  • Sugars

    10g 12%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 44g Protein 40.1g Fibre 7.6g

Method

  1. Bring a large pan of slightly salted water to the boil and add the potatoes. Simmer for 5 mins, then remove from the pan using a slotted spoon. Drain well and place on a baking sheet with the carrots. Drizzle with ½ tbsp oil and season. Toss to combine, then bake for 30 mins until golden and crisp. Add the croutons to the baking sheet for the final 8 mins of cooking.
  2. Put the peas into the pan of simmering water and simmer for 3-4 mins, until tender. Drain and set aside.
  3. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the onion and leeks and fry for 10 mins until softened. Add the garlic and fry for 1 min. Remove the vegetables from the pan and add to the peas.
  4. Add the mince to the pan along with the Colman’s cottage pie recipe mix. Cook for about 10 mins, until the mince is browned and cooked through. Add the onions, leeks and peas and mix to combine. Keep warm.
  5. Heat a large, nonstick frying pan over medium-high heat and add the remaining ½ tbsp oil. Crack in the eggs and fry for 2-3 mins, or until cooked to your liking.
  6. Add the potatoes and carrots to the mince, mix to combine and season to taste. Divide the mixture between 4 plates and top each plate with a fried egg. Season the eggs and scatter over the croutons to serve.

See more Family Favourites

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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