Cottage pie with caramelised onion mash

Method

1. 1

   Get the red onion in a pan, spray with a little oil, and cook on low heat to caramelise – stir occasionally. Add balsamic vinegar and sugar once softened and browned.

2. 2

   Peel and chop potatoes, boil in salted water until soft. Drain, then mix with milk and butter to make mash.

3. 3

   For the filling, fry beef mince until browned, then add white onion, carrot, and garlic.

4. 4

   Once vegetables have softened, add black pepper, mixed herbs, Worcestershire sauce, tomato puree, brown sauce, and beef stock pot. (Optional: add splash of red wine.)

5. 5

   Add bay leaf and about 75ml boiling water. Simmer for about 15 minutes to thicken.

6. 6

   Once thickened, stir in peas and cook until heated through.

7. 7

   When mash is ready, stir in the caramelised onions.

8. 8

   Layer in ovenproof dish: mince mixture, mash, then cheese on top.

9. 9

   Bake at 200°C for about 15 minutes until bubbling and golden.

10. 10

    Serve with green vegetables like broccoli, beans, or more peas.