It all starts with great ingredients. We trim the fat off prime, British beef and mince it ourselves at the Kitchen, so we know for sure that it’s top quality, lean mince. It’s then braised for 90 minutes until tender
Then we sauté onion, celery and carrots, and add beef stock, butter and flour to make the gravy. Then in goes a little redcurrant jelly to balance the flavours
We blast freeze the mince base (so the top doesn’t sink into it when it’s heated at home) before adding the mash. It’s special mash, of course, with egg yolks, butter and seasoning. Then we finish it off with a topping of Italian hard cheese, mustard seeds, horseradish and breadcrumbs
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Preheat oven. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven. Ensure this Cottage Pie is piping hot when it comes out of the oven. Then WAIT 8 mins before serving - it needs to rest to be at its best. Allow an extra 15 mins cooking time if using one of our ceramic dishes.
Gas Mark 6.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 50 mins.
Please Note: The details above are correct as of 10 January 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.