Beef Cottage Pie

• Beef Mince(500 g)
• Potato(900 g)
• Milk(120 ml)
• Butter(50 g)
• Cheddar cheese(80 g)optional
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Tomato paste(2 tbsp)
• Worcestershire sauce(1 tbsp)
• Thyme(1 tsp)
• Beef Broth(300 ml)
• Peas(150 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Heat the oven to 200°C. Peel and chop {Potato} into large chunks. Dice the {Onion}, {Carrot}, and {Celery}, and finely chop the {Garlic}.

   ~18 min

2. 2

   Add the {Potato} to a pan of cold salted water. Bring to a boil and cook until very tender, 15–18 minutes.

   ~18 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan. Add the {Onion}, {Carrot}, and {Celery} with half the {Black pepper} and cook for 8 minutes until softened. Stir in the {Garlic}, then add the {Beef Mince} and cook, breaking it up, until no pink remains. Stir in the {Tomato paste}, {Worcestershire sauce}, and {Thyme}.

   ~12 min

4. 4

   Pour in the {Beef Stock}, bring to a simmer, and cook for 12 minutes until the gravy thickens and coats the beef. Stir in the {Peas} and season with the remaining {Salt} and remaining {Black pepper}. Transfer to a baking dish.

   ~12 min

5. 5

   Drain the {Potato} well, then mash with the {Butter} and {Milk} until smooth and fluffy. Spread over the beef filling, rough up the top with a fork, and scatter over the {Cheddar cheese}. Bake for 22 minutes until the top is golden and the filling is bubbling at the edges.

   ~22 min

6. 6

   Let the pie stand for 3 minutes, then scoop and serve while hot.

   ~3 min