Classic Cottage Pie

Method

Step one

Heat vegetable oil in a non-stick saucepan over a high heat.

Step two

Fry the beef mince until browned, using a wooden spoon to break down the mince. Add the onion, garlic, carrots, celery and thyme.

Step three

Cook for a few minutes, add the flour, mix well and continue to cook for 2 minutes.

Step four

Add the red wine and reduce by half, pour in the stock and tomato puree.

Step five

Bring to the boil and stir well, gently simmer for 30 minutes until the beef is tender and the sauce has thickened.

Step six

Add Worcestershire sauce to taste and season with salt and pepper.

Step seven

Stir in the peas and transfer the mixture into a pie dish and allow too completely cool.

Step eight

Preheat the oven to 200°C fan. Cook the potatoes in a pan of salted boiling water until soft.

Step nine

Drain well and mash, once the mash is free of lumps and 50g butter, milk, salt and pepper.

Step ten

Spoon the mash over the mince and fluff up using a fork. Melt the remaining butter, using a pastry brush. Brush the butter over the mash. (This will give you a golden crispy topping)

Step eleven

Place in a hot oven for approximately 25 minutes or until golden brown.

(Please ensure food is cooked through and piping hot throughout before serving).