Cottage Pie

Ingredients

• 2 onions, finely diced

• 2 carrots, finely diced

• 1 leek, finely sliced

• 500g mince

• 1 tbsp of tomato purée

• 2 tbsp of plain flour

• 1 glass of red wine

• 3 tbsp of Worcestershire sauce

• 500ml Beef stock

• Sprig of rosemary

• 3 bay leaves

Topping:
500g potatoes, peeled and chopped
40g butter
100ml milk
salt+pepper to season
Grated cheddar

*adjust ingredients as necessary based on your oven dish

Instructions

1. Fry the veg in olive oil until softened & fry the beef separately on a high heat until cooked through.

2. Add the tomato purée & flour to the veg and mix well.

3. Then add the beef in on top, followed by the red wine & Worchestire sauce. Add the stock, sprig of rosemary & bay leaves. Leave to simmer on a low heat for about 30 mins.

4. Meanwhile, add your potatoes to a pan of cold salted water, and bring up to the boil. Boil until the potatoes are cooked through.

5. Add the milk, butter, salt & pepper to a bowl and pop in the microwave until the butter is completely softened.

6. Strain the potatoes, then add the milk & butter in on top and mash until smooth.

7. Add the beef mixture to your oven dish, and add the mash on top with generous sprinklings of cheddar cheese.

8. Bake in the oven at 180C for 20-25 mins, or until golden brown on top.
9. Enjoy!