Cottage Pie with Pork & Gouda
with courgette, bell pepper & sweetcorn
Did you know that the courgette is related to the squash? In fact, if a courgette is left to grow for longer, it is known as a marrow squash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
50 g
Corn
100 g
Passata
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Belgian spice mix
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
½ piece
Bell pepper
Not included in your delivery
1 teaspoon
Mustard
¼ piece
Low sodium beef stock cube
1 tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C and boil plenty of water in a pot or saucepan. Peel the potatoes and cut into rough pieces, then boil for 12 - 15 minutes until done, covered. Drain and set aside.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
Melt a knob of butter in a deep frying pan over medium-high heat. Fry the mince with the Belgian spices for 3 - 4 minutes, separating it as you do so. Remove from the pan and set aside. Slice the courgette into crescents and dice the bell pepper, then transfer both to the pan and fry for 6 - 8 minutes.
Add the corn, passata and balsamic vinegar, then crumble in the stock cube (see Tip). Mix well and allow to simmer for 2 - 4 minutes, then season to taste with salt and pepper.
Health tip: if you're watching your salt intake, omit the stock cube or use a low sodium variety.
Mash the potatoes with a knob of butter and a splash of milk. Add the Sicilian herbs and the mustard and mix well, seasoning to taste with salt and pepper.
Add the mince back to the frying pan and mix well. Transfer the filling to an oven dish and top with the mashed potatoes and the grated cheese. Bake in the oven for 10 - 12 minutes or until the cheese is golden-brown.
Serve the cottage pie on plates.
