Classic Cottage Pie

A lovely dish which makes a very comforting supper on a cold evening. It's a fantastic 70's British classic that's just as good today.

INGREDIENTS

A large onion
Two or three carrots
600gm of minced beef
A 400gm tin of tomatoes
240ml of beef stock
A sprig of thyme
A bay leaf
Two tablespoons of Great British Proper Brown Sauce
A large tablespoon of tomato purée
A tablespoon of rapeseed oil

2 or 3 King Edward potatoes
Salt and pepper to season

PREPARATION METHOD

Dice the onion and carrot and soften gently in the oil, you do not want to colour the vegetables at all, this may take 5-10 minutes.

Add the minced beef and continue to cook gently until the beef changes colour.

Add the beef stock, Great British Proper Brown Sauce, thyme, bay leaf and tomato purée. Cover the pan and simmer for 30 minutes, season with salt and pepper.

While your pie filling simmers, peel and boil your potatoes until soft enough to mash with the butter and milk, season with salt and pepper.

Pour your pie filling into an oven proof dish and shake to level the meat. Top your pie by spooning the mashed potato onto the meat. Rake the potato with a fork to produce the classic Cottage Pie finish. Bake in the oven at 180C for 30 minutes until bubbling and golden.