Rich, flavoursome beef topped with creamy mash: cottage pie is a simple recipe that never fails to deliver - and it's a great way to use up leftovers. And that's exactly why Yeo Valley have put together this recipe.
Its recently launched Left-Yeovers yoghurt uses up a whopping 1,120kg of figs, 69kg of carrot juice and 143kg of blood orange juice that the dairy had left in its (evidently enormous) freezer, and, with a helping of strawberries, it's been turned it into a limited-edition flavour. 10p for every pot will be donated to FareShare, a charity that aims to fight hunger and food waste in the UK.
In order to celebrate the launch, the Yeo Valley Restaurant went on a ‘shopping freeze,’ buying no new ingredients for the week. This is the restaurant's version of a cottage pie, but made with all the flavours of a proper beef stew, while the barley reduces the amount of beef needed while still retaining all the flavour. A tip from Yeo Valley's kitchen: use good minced beef with at least 10% fat and don’t be shy with the Worcestershire sauce.