My Family’s Cottage Pie

Heat Oil in a frying pan over medium-high heat. Cook Onion, Garlic, Carrot and Celery for 2-3 minutes. Add all Beef and cook, stirring and breaking up lumps, for 5 minutes.

Add the Flour and cook, stirring, until combined, then add Stock, Tomato Paste and Worcestershire Sauce. Bring to the boil and reduce heat to simmer, stirring occasionally, cook until sauce thickens. Add Peas and Corn, season with Salt and Pepper.

Meanwhile, cook Potatoes in a separate saucepan of salted water until tender. Drain well. Return to the saucepan and add Butter. Use a potato masher to mash until smooth. Add Milk and stir until well combined. Taste and season with Salt and Pepper.

Preheat the oven to 220C. Spoon the mixture into a large baking dish. Cover with the mashed potato and use a fork to spread over and make a pattern.

Bake in the preheated oven for 15-20 minutes or until mashed potato is slightly browned. Serve immediately.