Cottage Pie with Cheesy Mash

Shopping list

• 500 g beef mince

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• 1 piece onion — finely chopped

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• 2 piece carrot — peeled and diced

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• 1 piece celery stalk — diced

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• 2 clove garlic — minced

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• 2 tbsp tomato purée

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• 300 ml beef stock

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• 1 tbsp Worcestershire sauce

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• 800 g potatoes — peeled and chopped

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• 50 g butter

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• 100 ml milk

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• 75 g mature cheddar — grated

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• 1 tsp fresh thyme — leaves only

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• 1 tbsp sunflower oil

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Boil the potatoes in salted water for 15– 20 minutes until tender, then drain.

3. 3

   Meanwhile, heat the oil in a large frying pan over medium-high heat and brown the mince in batches. Set aside.

4. 4

   In the same pan, soften the onion, carrot and celery for 5 minutes, then add the garlic and cook 1 minute more.

5. 5

   Stir in the tomato purée and thyme, cook for 1 minute, then return the mince to the pan.

6. 6

   Pour in the stock and Worcestershire sauce, season with salt and pepper, and simmer for 15 minutes until thickened.

7. 7

   Mash the drained potatoes with the butter and milk until smooth, then stir through most of the cheese.

8. 8

   Spoon the mince into a 20×25 cm baking dish, then spread the mash evenly on top.

9. 9

   Use a fork to create peaks in the mash, scatter the remaining cheese over, and bake for 20– 25 minutes until golden and bubbling.

10. 10

    Let it rest for 5 minutes before serving.