Cottage pie

Method

Peel and chop the potatoes into chunks and boil in salted water for 15-20 minutes until tender. While potatoes cook, heat oil in a large pan and brown the beef mince over high heat, breaking it up as it cooks, then set aside. In the same pan, soften the finely chopped onion, carrot and celery for 5 minutes, then return the mince to the pan with tomato puree, Worcestershire sauce and crumbled stock cube, pour in water and simmer for 10-15 minutes until the sauce thickens. Drain the cooked potatoes and mash with butter and milk until smooth, season well with salt and pepper. Transfer the beef mixture to a baking dish, top evenly with the mashed potato and rough up the surface with a fork. Bake in a preheated oven at 200C for 20-25 minutes until the top is golden brown and the edges are slightly crispy.