Cottage Pie - taste the difference
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 120 kcal | 6% |
| Fat | 5.6 g | 8% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 9.2 g | 4% |
| of which sugars | 1.1 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato (43%), British Beef (28%), Carrot, Onion, Water, Red Wine (3.5%), Extra Mature Cheddar Cheese (2%) (Cows' Milk), Breadcrumb (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Salt, Yeast), Cornflour, Beef Stock (Water, Yeast Extract, Beef Fat, Beef Juices, Salt, Tomato Concentrate, Carrot Juice from Concentrate, Tomato Purée, Onion, Carrot, Black Pepper), Celery, Double Cream (Cows' Milk), Butter (Cows' Milk), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Worcester Sauce (Water, Spirit Vinegar, Sugar, Tamarind Extract, Onion, Garlic, Ginger, Concentrated Lemon Juice, Clove, Chilli), Yeast Extract, Thyme, Tomato Purée, Colour: Plain Caramel; Black Pepper, White Pepper.
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Beef cottage pies” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Beef cottage pies”: 12.0 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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