Cottage Pie

Updated at: Thu, 17 Aug 2023 00:18:32 GMT

Step 1

1 Put half a tablespoon of the olive oil into a saucepan over a medium heat and brown the mince for 7-10 minutes, adding the mince a bit at a time so it browns evenly. Then remove from the pan and set to one side.

Step 2

2 Add the remaining olive oil to the pan and turn down the heat to low. Dice the carrot, onion and celery finely. Add to the pan along with the garlic and fry for 10-15 minutes, stirring occasionally, until soft. Add the plum tomatoes and press them down with the back of a spoon to break them up. Crumble in the stock cube and add the thyme.

Step 3

3 Tip the browned mince into the saucepan, then add the frozen peas, the tomato purée, the Worcestershire sauce and 150ml water. Mix well and season to taste. Bring to the boil, then reduce to a simmer and cook for 30 minutes.

Step 4

4 Preheat the oven to 200°C. Whilst the filling is cooking, make the sweet potato mash. Peel and cube the potatoes, th boil in a saucepan in salted water for 10-15 minutes until tend Drain and return the potatoes to the heat for 20-30 seconds stirring continually to allow any excess moisture to evaporatt Stir in the milk and mash, then season to taste.

Step 5

5 Once the meat mixture is ready, pour it into an ovenproof dish. Spoon over the mashed potato and spread it evenly over the meaty base. Sprinkle over the Cheddar cheese, put into the oven and cook for 30 minutes until golden brown.

Step 6

6 When the pie has cooled, divide between two airtight containers. It will keep in the fridge for up to 3 days or in the freezer for up to 3 months.

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