Simple Dinners: Shredded beef cottage pie

In the realm of comfort food, few dishes hold as much nostalgia and heartiness as a classic cottage pie. Traditionally, this dish demands hours of slow cooking, simmering away to create tender shreds of beef, flavourful vegetables, with a comforting potato topping. However, with the magic of sous vide cooking, we can shortcut this time-intensive process without compromising on flavour or quality.

50 mins

2-3

Easy

• 1 pack Field & Flower Shredded Beef Brisket (350g)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 240g frozen peas
• 240g beef broth
• 480g mashed potatoes
• Salt and pepper, to taste

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced carrots. Sauté until the vegetables are softened and slightly golden.

2. Break apart the shredded beef and add it to the skillet. Stir well to combine with the sautéed vegetables.

3. Stir in the frozen peas. Allow them to cook for a few minutes until they are heated through.

4. Pour in the beef broth to moisten the mixture. Simmer for a few more minutes to meld the flavours.

5. Transfer the beef and vegetable mixture to an ovenproof dish. Spread the mashed potatoes evenly over the top, creating a rustic layer. .

6. Place the dish in a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until the top is golden brown.

7. Once baked, remove from the oven and let it rest for a few minutes before serving. Scoop generous portions onto plates and savour the comforting flavours of this easy shredded beef cottage pie.

Part of our Simple Dinners Shredded Beef Brisket recipe series. See our other recipes here:

Firecracker beef brisket jackets
Venimoo chilli con carne