Cottage Pie

Ingredients

1 tbsp. olive oil

1-2 tbsp. Worcestershire sauce

1 onion

2 carrots

2 garlic cloves

500g beef mince

1 tbsp. tomato puree

1 beef stock cube

1 bay leaf (optional)

100g peas

1kg potatoes

50g butter

Ovenproof dish

Method

1. Preheat oven to 180ºC or gas mark 6.

2. 2.Boil kettle for stock and potatoes.

3. Peel and dice carrots and onions. 

4. Peel potatoes and cut into chunks, roughly 2p size. Put in pan and immerse in water. Bring to the boil and cook for 15 mins until soft.

5. Heat 1 tbsp. oil in a pan. Then add the veg and cook on a medium heat for 5-8 minutes. 

6. . Add the beef and brown. When browned add 1 tbsp. plain flour.

7. 8.Add 400ml stock, bay leaf, puree Worcestershire sauce and simmer for 15-20 minutes. Then add the peas and cook for another 5 minutes.

8. Drain the potatoes once soft and put back in pan. Add 50g butter and mash until smooth. 

9. add mince filling to dish (taking bay leaf out) then spoon the mash over the mince filling.

10. Use a fork to rough up the top to help it colour. You can also add grated cheese or crumbled crackers for a crunchy top!.

11. Bake in the oven for 20-25 minutes or until piping hot and golden. Serve immediately.