Cottage pie

Method

1. 1

   Add a tbsp of olive oil to a pan and add the onion, celery and carrot, cook until soft

2. 2

   Add the garlic and stir, add the mince and beef stock pot, stir together until beef has browned

3. 3

   Add plenty of black pepper and the mixed herbs

4. 4

   Add the wine and simmer for 5 minutes, until reduced

5. 5

   Now add the Worcestershire sauce, brown sauce and tomato purée, bring to a simmer and cook for 5 minutes

6. 6

   Now add the beef stock and the bay leaf, let it simmer and thicken up for 20/25 minutes

7. 7

   To make the mashed potatoes, place in a pan, cover with cold water and a pinch of salt and bring to a boil, cook for 15/20 minutes or until soft. Then drain and shake up a little, let sit for 5 minutes then add in the butter and milk, then mash (I used a potato ricer to get it smooth)!

8. 8

   Layer the cottage pie mixture in a dish and discard the bay leaf

9. 9

   Spread the mash on top, I used a piping bag to get the pattern, you could just use a fork/spoon to smooth over

10. 10

    Bake in the oven on 190°C for around 45 minutes or until golden on top

11. 11

    Serve with your favourite vegetables

12. 12

    Fully defrost before cooking