Purée Classic Cottage Pie (Oven Cook Only)

Seasoned beef topped with mashed potato and served with peas. (Oven Cook Only). Suitable for a Level 4 diet.

430g

£5.15

Quantity

Product Information

Reviews

Cooking Instructions

Oven Instructions

Pre-heated oven: 150°C/300°F/Gas 2. Fan oven: 140°C/275°F. 35 - 40 minutes or longer if required.

Cooking Guidelines

Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat. Oven cook only.

Storage Instructions

Store at -18°C, do not refreeze once thawed

Ingredients

Water, Beef (20%), Peas, Dried Potato, Onion, Maltodextrin, Rapeseed Oil, Tomato Puree, Starch, Carrot, Natural Flavourings, Salt, Emulsifiers (Sunflower Lecithin, Mono- And Diglycerides Of Fatty Acids), Thickeners (Methyl Cellulose, Xanthan Gum, Guar Gum), Garlic, Yeast Extract, Sugar, Caramelised Sugar, Pepper, Lemon Juice, Nutmeg, Turmeric.

May contain nut or peanut.

Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.

Suitable for

Gluten Free
Portion of your 5 a day
Low Sugar

Nutritional Information

Each meal contains

Energy	Fat	Saturates	Sugars	Salt
2097 KJ 500 Kcal	21g	5.4g	7.2g	1.6g
25%	30%	27%	8%	27%

% of an adults reference intake

	Per 100g	Per serving
Energy (KJ)	488KJ	2097KJ
Energy (Kcal)	116Kcal	500Kcal
Fat	4.8g	21g
of which saturates	1.3g	5.4g
Carbohydrates	12g	51g
of which sugars	1.7g	7.2g
Protein	5.6g	24g
Salt	0.37g	1.6g
Calcium	mg	mg
Vitamin D	µg	µg

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Delivery Postcode

LE15 9NY

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Wiltshire Farm Foods Northants

01476 571582

Lines open: Monday to Thursday 9am to 4pm and Friday 9am to 3pm

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