Classic Cottage Pie

Ingredients

• 1 tbsp olive oil
• 500 g beef mince (10–15% fat)
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 1 tbsp plain flour
• 1 tbsp Worcestershire sauce
• 400 ml beef stock
• 2 thyme sprigs
• 100 g frozen peas
• 1 kg floury potatoes (e.g. Maris Piper), peeled and chunked
• 50 g butter
• 100 ml milk
• 60 g mature cheddar, grated

Method

1. Heat the oil in a large pan over a high heat and brown the mince well, breaking it up, for 8–10 minutes. Lift out with a slotted spoon.
2. Reduce the heat, add the onion, carrots and celery and cook for 10 minutes until soft. Stir in the garlic and tomato purée for 1 minute, then the flour.
3. Return the mince to the pan with the Worcestershire sauce, stock and thyme. Simmer gently, uncovered, for 25–30 minutes until thick and rich. Stir in the peas, remove the thyme and season well.
4. Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain well, then mash with the butter and milk until smooth. Season.
5. Heat the oven to 200°C / 180°C fan. Spoon the filling into a 2-litre baking dish, top with the mash and rough it up with a fork. Scatter over the cheddar.
6. Bake for 25–30 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.