Easy Cottage Pie Recipe

Preheat the oven to 200°c (180 fan/ Gas 6/ 400F)
To make the mashed potato, place the peeled and diced potato into a large pan of salted water. Bring to the boil then reduce the heat and simmer for 15 minutes.
1 kg White Potatoes
Drain the mashed potatoes and return to the pan over a low heat for 1 minute to allow any moisture to evaporate. Mash with a potato masher then add the cubed butter and mash until incorporated. Finally, beat in the milk and salt with a wooden spoon.
100 g Butter, 100 ml Milk, ½ teaspoon Salt
For the beef layer, heat the oil in a shallow casserole or frying pan and cook the onion and carrot until soft. This should take about 4 minutes.
1 tablespoon Olive Oil, 1 Onion, 1 Carrot
Stir in the flour, tomato puree, and thyme.
1 tablespoon Plain Flour, 1 tablespoon Tomato Puree, 1 teaspoon Thyme
Turn up the heat and add the minced beef. Stir with a wooden spoon until brown.
500 g Minced Beef
Pour in the wine and allow it to evaporate.
60 ml Red Wine
Add the beef stock and simmer on a low heat for 30 minutes until the sauce has thickened. Stir in the Worcestershire sauce, salt and pepper.
350 ml Beef Stock, ¼ teaspoon Worcestershire Sauce, ½ teaspoon Salt, ¼ teaspoon Pepper
Spoon the minced beef into a baking dish and allow to cool slightly. Top with the mashed potato.
Bake in the oven for 20-30 minutes until golden and bubbling.