Cottage Pie

, Serves 4-6

Seared beef mince in a rich gravy with peas, topped with buttery mash and a crisp panko-cheddar crust.

prepPreheat oven to 180°C fan / 356°F
1 kg Sebago potatoes, peeled & quartered	Boil potatoes 25-30 min, drain	Mash with butter, milk & salt				Top with mash, panko & cheese	Bake 180°C fan / 356°F, 35-40 min
100 g butter, diced
80 ml milk
sea salt, for the mash, to taste
1 1/2 tbsp beef tallow or olive oil (for the mince)	Sear mince in batches, season			Add mince, stock & Worcestershire; simmer 5 min	Remove bay leaves, stir in peas
1 kg beef mince
1/2 tsp sea salt (for the mince)
1 1/2 tbsp beef tallow or olive oil (for the vegetables)	Cook onion & carrot 3-4 min	Add garlic, bay, tomato paste, 2 min	Stir in flour 30 sec
1 brown onion, finely diced
1 carrot, finely diced
3 cloves garlic, finely chopped
2 dried bay leaves
1 tbsp tomato paste (puree)
sea salt, light pinch (for the vegetables)
1 1/2 tbsp plain flour
1 tbsp Worcestershire sauce
500 ml beef stock
1 beef or chicken stock cube
130 g frozen peas (optional)
30 g panko breadcrumbs
80 g grated cheddar cheese

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