Classic cottage pie

Rich beef mince under a golden, fork-ridged mash lid, the kind of dinner that disappears fast.

Ingredients

• 750 g Beef mince
• 2 Onions, finely chopped
• 300 g Carrots, diced small
• 1 Celery, diced
• 1 Garlic, crushed
• 30 g Tomato purée
• 15 ml Worcestershire sauce
• 1 Beef stock cubes, made up with 400ml hot water
• 20 g Plain flour
• 2 g Mixed herbs
• 100 g Frozen peas
• 15 ml Vegetable oil
• 1 g Black pepper
• 1200 g Potatoes, peeled and chopped
• 50 g Butter
• 100 ml Milk
• 50 g Cheddar, grated, for the top

Method

1. Heat the oven to 200°C (180°C fan). Soften the onions, carrots and celery in the oil in a large pan for 8 minutes.
2. Add the garlic and mince, breaking it up with a wooden spoon, and cook until the meat is browned all over, about 8 minutes.
3. Stir in the flour, tomato purée, herbs and Worcestershire sauce, then pour in the stock. Simmer for 20 minutes until thick and glossy, then stir in the peas.
4. While that bubbles, boil the potatoes in salted water until a knife slides in easily, about 18 minutes.
5. Drain the potatoes and mash with the butter, milk and a pinch of pepper until smooth.
6. Spoon the mince into a large baking dish, top with the mash, rough it up with a fork and scatter over the cheese.
7. Bake for 25 minutes until golden and bubbling at the edges. Rest for 5 minutes before serving.