Cottage pie

, Fills 2 ovenproof dishes

Slow-simmered beef and vegetable gravy under a cheesy nutmeg mash, baked until golden.

prepHeat oven to 430°F / 220°C (200°C fan) / gas 7 before baking
15 ml olive oil (for the beef)	Brown beef in batches, set aside		Return beef, add wine, reduce	Add stock, Worcestershire, herbs	Simmer uncovered 45 min, remove herbs	Fill dishes, top with mash & cheese	Bake 430°F / 220°C, 25-30 min
1¼ kg beef mince
30 ml olive oil (for the vegetables)	Soften onion, carrot, celery, 20 min	Add garlic, flour, purée, cook briefly
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
25 g plain flour
1 tbsp tomato purée
1 large glass red wine (optional)
850 ml beef stock
60 ml Worcestershire sauce
a few thyme sprigs
2 bay leaves
1.8 kg potatoes, peeled and chopped	Boil potatoes until tender, steam-dry	Mash with milk, butter, cheese, nutmeg
225 ml milk
25 g butter
150 g strong cheddar, grated (for the mash)
freshly grated nutmeg
50 g strong cheddar, grated (for the topping)

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