What is the preparation time for Rustic Beef Cottage Pie?

The preparation time for Rustic Beef Cottage Pie with fresh parsley is between 25 and 40 minutes.

What is the total time required to make Rustic Beef Cottage Pie with fresh parsley?

The total time required to make Rustic Beef Cottage Pie with fresh parsley is between 40 and 55 minutes.

What are the main ingredients in Rustic Beef Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional)

What is the nutritional information of Rustic Beef Cottage Pie?

Calories: 720, Carbs: 72 grams, Fat: grams, Protein: 35.8 grams, Sugar: 19.3 grams, Salt: 806 grams

How do I prepare Rustic Beef Cottage Pie?

RUSTIC MASH: Preheat the oven to 200°C. Place the baby potato pieces and ½ the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. TOMATO & GARLIC MINCE: Add the mince, the NOMU spice blend, and the grated garlic to the pan and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Pour in the cooked chopped tomato and 100ml of water. Simmer until reduced and the carrots are cooked through, 10-15 minutes (shifting occasionally). GOLDEN VEGGIES: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the remaining carrot pieces until golden, 8-10 minutes (shifting occasionally). BAKE UNTIL GOLDEN: Spoon the mince mixture into an ovenproof dish and evenly spread over the rustic mash. Bake in the hot oven until the topping is golden, 7-8 minutes. GARNISH & ENJOY: Serve up the beef cottage pie with a sprinkling of chopped parsley.

What should be prepared from my kitchen to make Rustic Beef Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional)

Rustic Beef Cottage Pie

Name: Rustic Beef Cottage Pie
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter (optional)

There’s a time for fancy and then there’s a time for comforting. This rustic beef cottage pie features an onion & carrot medley, fried until golden. Add browned mince, garlic, NOMU Mexican Spice Blend, cooked chopped tomato, and a rustic mash baked until golden. Homemade, hearty, and a warm hug on a plate.

Rustic Beef Cottage Pie

with fresh parsley

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Beef
Beef Mince
Carrot
Cooked Chopped Tomato
Fresh Parsley
Garlic Clove
Garlic Cloves
NOMU Mexican Spice Blend
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Butter (optional)

Serves 1

RUSTIC MASH
Preheat the oven to 200°C. Place the baby potato pieces and ½ the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the remaining carrot pieces until golden, 8-10 minutes (shifting occasionally).
TOMATO & GARLIC MINCE
Add the mince, the NOMU spice blend, and the grated garlic to the pan and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Pour in the cooked chopped tomato and 50ml of water. Simmer until reduced and the carrots are cooked through, 10-15 minutes (shifting occasionally).
BAKE UNTIL GOLDEN
Spoon the mince mixture into an ovenproof dish and evenly spread over the rustic mash. Bake in the hot oven until the topping is golden, 7-8 minutes.
GARNISH & ENJOY
Serve up the beef cottage pie with a sprinkling of chopped parsley.

Baby Potatoes - 250g
Carrot - 120g
Onion - 1
Beef Mince - 150g
NOMU Mexican Spice Blend - 10ml
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Fresh Parsley - 3g

Download the Recipe

Serves 2

RUSTIC MASH
Preheat the oven to 200°C. Place the baby potato pieces and ½ the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the remaining carrot pieces until golden, 8-10 minutes (shifting occasionally).
TOMATO & GARLIC MINCE
Add the mince, the NOMU spice blend, and the grated garlic to the pan and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Pour in the cooked chopped tomato and 100ml of water. Simmer until reduced and the carrots are cooked through, 10-15 minutes (shifting occasionally).
BAKE UNTIL GOLDEN
Spoon the mince mixture into an ovenproof dish and evenly spread over the rustic mash. Bake in the hot oven until the topping is golden, 7-8 minutes.
GARNISH & ENJOY
Serve up the beef cottage pie with a sprinkling of chopped parsley.

Baby Potatoes - 500g
Carrot - 120g
Onion - 1
Beef Mince - 300g
NOMU Mexican Spice Blend - 20ml
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Fresh Parsley - 5g

Download the Recipe

Serves 3

RUSTIC MASH
Preheat the oven to 200°C. Place the baby potato pieces and ½ the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the remaining carrot pieces until golden, 10-12 minutes (shifting occasionally).
TOMATO & GARLIC MINCE
Add the mince, the NOMU spice blend, and the grated garlic to the pan and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Pour in the cooked chopped tomato and 150ml of water. Simmer until reduced and the carrots are cooked through, 15-20 minutes (shifting occasionally).
BAKE UNTIL GOLDEN
Spoon the mince mixture into an ovenproof dish and evenly spread over the rustic mash. Bake in the hot oven until the topping is golden, 8-10 minutes.
GARNISH & ENJOY
Serve up the beef cottage pie with a sprinkling of chopped parsley.

Baby Potatoes - 750g
Carrot - 240g
Onions - 2
Beef Mince - 450g
NOMU Mexican Spice Blend - 30ml
Garlic Cloves - 2
Cooked Chopped Tomato - 300g
Fresh Parsley - 8g

Download the Recipe

Serves 4

RUSTIC MASH
Preheat the oven to 200°C. Place the baby potato pieces and ½ the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the remaining carrot pieces until golden, 10-12 minutes (shifting occasionally).
TOMATO & GARLIC MINCE
Add the mince, the NOMU spice blend, and the grated garlic to the pan and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Pour in the cooked chopped tomato and 200ml of water. Simmer until reduced and the carrots are cooked through, 15-20 minutes (shifting occasionally).
BAKE UNTIL GOLDEN
Spoon the mince mixture into an ovenproof dish and evenly spread over the rustic mash. Bake in the hot oven until the topping is golden, 8-10 minutes.
GARNISH & ENJOY
Serve up the beef cottage pie with a sprinkling of chopped parsley.