Freezer Friendly Cottage Pie for Meal Prep
This recipe scales up very well. Make a huge batch of cottage pie and enjoy the fruits of your labour. Also includes a recipe for DIY Worcestershire sauce.
Servings: 7
Ingredients
- 1250 g ground beef
- 1 onion about 100g
- 5 large potatoes about 1600g
- 0.5 large carrot about 200g
- 100 g shredded mozzarella
- 100 g shredded Parmesan
- 1 tbsp Better than Bouillon reduced sodium beef broth base
- 900 g haricot verts
DIY Worcestershire sauce
- Fish sauce
- Tamarind paste
- Molasses
- White distilled vinegar
Instructions
- Bring salted water to a boil. Wash, peel and cube the potatoes.
- Blanch haricot verts in salted water for a few minutes, then reserve.
- Simmer potatoes in the same pot for about 30 minutes, or until tender. In the meantime, wash and cut the carrot and onion.
- Reserve potatoes and allow to cool. Clean the pan, and brown the beef.
- Stir in the carrot and onion, and continue to cook until fragrant.
- Add Worcestershire sauce, Better than Bouillon, and a bit of water. Taste and adjust, then simmer uncovered for about 15 minutes.
- In the meantime, mash the potatoes and mix in half of the cheese. Season mashed potatoes. Preheat the oven to 200c/400F
- Once the meat mixture is done, pour it into the baking tray. Spoon mashed potatoes on top and smooth it out.
- Top the mashed potatoes with the rest of the cheese, and bake for about 20 minutes or until the cheese is browned.
- Allow to cool for about 20 minutes before slicing and serving.