Batch Cooking:
Short Rib Cottage Pie
One thing I cannot bear is food waste and this recipe for my Short Rib Cottage Pie is a great way to make the most of the leftovers from my Beef Short Ribs recipe.
- Shred the remaining short ribs and add them into the baking dish with the leftover vegetables.
- Pour the thickened short rib sauce into the dish and give everything a gentle stir (you can also add any remaining peas and cabbage to the dish too at this point).
- Top with the remaining mashed potato and spread across Tip: When spreading the mash, flick the spoon up a little for a textured finish which will crisp up when cooking.
- Lastly, sprinkle the sesame seeds and the leftover cheese on top of the potato.
You can either pop into the fridge to cook for dinner the next day, or cover with clingfilm, then foil and freeze until needed.
If you’re freezing this meal for another day, make sure to defrost in the fridge the night before. . Then remove the clingfilm and foil and place in a pre-heated oven at 180C fan / 200c on the Steam Regeneration setting for 30-40 minutes until crispy and golden brown.
