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Venison & Beef Cottage Pie

Venison & Beef Cottage Pie

with Golden Cheddar Topping & Garden Salad

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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!

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

1

tomato

1 bag

salad leaves

Not included in your delivery

olive oil

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

50 g

butter

(ContainsMilk)

½ cup

water

½ tbs

brown sugar

drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3608 kJ
Fat51.9 g
of which saturates28.1 g
Carbohydrate52.6 g
of which sugars20.8 g
Protein44 g
Sodium2006 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

While the potato is cooking, thinly slice the button mushrooms. Finely chop the brown onion. Grate the carrot. Finely chop the garlic.

3

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.

4

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.

5

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.

6

Divide the venison and beef cottage pie between plates. Serve with the garden salad.