Cottage Pie

Tamasin Day-Lewis from Tamasin's Great British Classics Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe from Tamasin Day-Lewis

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• For the meat

• 3  tablespoons olive oil
• 1  large onion, chopped
• 2  stalks celery, finely chopped
• 2  carrots, diced
• 3  garlic cloves, finely chopped
• 675  g minced beef or 675  g lamb
• 1  tablespoon tomato puree
• 3 -4  drops Worcestershire sauce
• 3 -4  drops Tabasco sauce
• 175  ml dry white wine or 175  ml red wine
• 300  ml  beef stock or 300  ml  chicken stock
•  salt & freshly ground black pepper

• For the topping

• 1 1⁄2 kg potatoes
• 50  ml milk
• 2  tablespoons  mature cheese, grated
• 1  tablespoon  finely grated parmesan cheese

Directions

1. Pre-heat oven to 180°C/gas 4.
2. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
3. After 5 minutes or so add the garlic, reduce the heat and soften everything together.
4. Increase the heat again and add the mince, stirring until browned.
5. Stir in the tomato puree, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
6. Boil the potatoes until soft and mash them with the milk until smooth and creamy.
7. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
8. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.