Cottage Pie Recipe

Heat a large frying pan over a medium heat. Pour in half of the olive oil, then add the minced beef (you will need to cook it in batches, frying each batch for about 5 minutes, or until browned all over). Next, heat another pan over a gentle heat, add the remaining olive oil and then cook the shallots for a few minutes, until they are just softened. Stir in the tomato purée, thyme leaves and flour, and cook for a further minute.  Add all the cooked beef to the shallot pan.

Pour the red wine into the pan you used to cook the beef, and cook over a medium-high heat for 4 minutes or so, using a wooden spoon to scrape up any caramelised bits of beef and stir them into the wine. When the wine has reduced by half, pour it into the pan containing the shallots and cooked beef. Next, add the beef stock to the pan as well, then leave it all to simmer for 45 minutes, or until the beef is tender and the sauce has thickened. Season to taste with salt and black pepper, and add a few dashes of Worcestershire sauce if using. Keep warm over a very low heat.
While the beef is simmering, make the mashed potatoes. Put the potato chunks in a pan of water and bring it to the boil, then simmer for about 15 minutes, or until the point of a sharp knife will pierce the largest potato chunk easily. Drain the potatoes well and return them to the pan. Add the butter, then mash the potatoes with a potato masher or ricer. Add the milk, beating to form a smooth mash, then season to taste with salt and black pepper. Spoon the mash into a piping bag, then preheat the grill to high.

Place the mince mixture into a baking dish, then pipe the mash carefully over the top. Place the dish under the grill for about 10 minutes, or until the potato is golden brown. Serve straight away with your favourite green veg (we love peas with a knob of butter).