Cottage pie ( BBC Goodfood magazine)

The ultimate batch cooking cottage pie.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat 1 tbsp oil in a large saucepan and fry the mince over a medium heat until browned. You may need to do this in batches, transferring cooked batches to a plate. Put the rest of the oil in the pan, add the vegetables and cook on a low heat until soft, about 20 mins. Addthe garlic, flour and tomato puree, increase the heat to medium and cook for a few minutes, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer for 45 mins. and cook, Check after about 30mins and if a lot of liquid remains, increase the heat slightly to reduce it. Season, then discard the bay leaves and thyme stalks

Step 2

2. Meanwhile, make the mash. Put the potatoes in a large saucepan, cover with salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk, butter, and three-quarters of the cheese, then season with a little nutmeg, salt and pepper.

Step 3

3. Spoon the meat mixture into two ovenproof dishes. Pipe or spoon on the mash to cover, then sprinkle over the remaining cheese. To freeze, make sure the pie is completely cold, then cover it well and freeze. Defrost in the fridge overnight, then cook as stated. Heat the oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.