Cottage pie

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• Olive oil3 tbsp
• Beef mince1 ¼ kg
• OnionsFinely chopped2
• CarrotsChopped3
• Celery sticksChopped3
• Garlic clovesFinely chopped2
• Plain flour3 tbsp
• Tomato purée1 tbsp
• Red wine
• Beef stock850 ml
• Worcestershire sauce4 tbsp
• Thyme sprigs
• Bay leaves2
• PotatoesChopped1.8 kg
• Milk225 ml
• Butter25 g
• Strong cheddarGrated200 g
• NutmegFreshly grated

1. 1

   Warm 1 tbsp of the olive oil in a big saucepan. Brown 1¼kg of beef mince in it, doing this in batches if the pan gets crowded, and set each batch aside as it browns.

2. 2

   Add the remaining 2 tbsp olive oil to the pan along with 3 chopped celery sticks, 3 chopped carrots and 2 finely chopped onions. Cook over a low heat for about 20 mins, until soft.

3. 3

   Add 1 tbsp tomato purée, 3 tbsp of plain flour and 2 finely chopped garlic cloves. Turn the heat up, cook it a few mins longer, then tip the browned beef back in.

4. 4

   If using red wine, add a large glass and let it bubble until slightly reduced. Then add the 850ml beef stock, 2 bay leaves, a few sprigs of thyme and 4 tbsp of Worcestershire sauce.

5. 5

   Let it simmer without a lid for 45 mins; by then the sauce will have thickened and cling to the meat. Look at it after about 30 mins, and if lots of liquid remains, turn the heat up slightly to reduce it. Season well, then fish out the thyme stalks and bay leaves.

6. 6

   Meanwhile, start the mash. Peel and chop 1.8kg of potatoes, put them in a large saucepan and cover with cold water. Add salt, bring to the boil, then simmer until tender.

7. 7

   Drain thoroughly and let the potatoes dry off in their own steam for a few mins. Next, mash with 25g butter and 225ml milk, adding three quarters of the 200g of strong cheddar. Season with freshly grated nutmeg, salt and pepper.

8. 8

   Divide the meat between 2 ovenproof dishes. Cover with the mash, either piped or spooned on, and scatter the rest of the cheese over the top.

9. 9

   To eat straight away, heat the oven to 220°C (200°C fan) and bake for 25-30 mins, until the topping is golden.

10. 10

    To use a slow cooker instead, brown the mince in batches and transfer it to the cooker. Stir in the herbs, Worcestershire sauce, stock, wine, purée, flour and vegetables, and season. Put the lid on and set it to High for 4-5 hours. After that, prepare the mash as in the steps above and finish the pie in the oven in the same way.