Cottage Pie

For the mince

• 3 tbsp olive oil
• 1¼kg beef mince
• 2 onions, finely chopped
• 3 carrots, chopped
• 3 sticks celery, chopped
• 2 cloves garlic cloves, finely chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée
• 80ml red wine or port (optional)
• 850ml beef stock
• 4 tbsp Worcestershire sauce
• 1 small sprig thyme sprigs
• 2 bay leaves

Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. >

Season well, then discard the bay leaves and thyme stalks.

For the mash

• 1.8kg potatoes, chopped
• 225ml milk
• 25g butter
• 200g strong cheddar, grated
• freshly grated nutmeg

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you’ve peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.