Cottage pie

Serves 5.

  1. Finely chop the carrot and celery, transfer to a large saucepan with some olive oil, and start frying.
  2. Dice the onions and crush the garlic, adding them to the saucepan.
  3. Squeeze in some tomato puree and add some Worchestershire sauce.
  4. Fry up the mince in batches, in olive oil, transferring to a bowl when brown.
  5. When the veggies are soft, sprinkle in the flour, stir, and cook for a few more minutes.
  6. Deglaze the pan with some red wine, then pour in the stock and add the mince.
  7. Add in the thyme and bay leaves. You can stir it in, it doesn’t have to sit on the top.
  8. Leave it on medium heat, bubbling gently, uncovered (we want it to thicken).
  9. Fill a second saucepan with cold water.
  10. Peel the potatoes, placing them in the water.
  11. Bring to a boil and simmer for 15 mins.
  12. Grate the cheese.
  13. Insert a paring knife into the potatoes. Once you no longer feel any resistance, drain the water and let the potatoes steam for a few mins in the saucepan.
  14. Add the milk, butter, and 3/4 of the cheese.
  15. Start pre-heating the oven to 200C fan.
  16. Spoon the mince into a dish, followed by the mash, and top with the remaining cheese.
  17. Bake in the oven for a further 20 mins.