Cottage Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.

Step 2

Turn heat up to high. Add meat and cook, breaking it up as you go, until browned.

Step 3

Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.

Step 4

Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency.

Step 5

Adjust salt and pepper to taste. Transfer Filling to 1.5 litre / quart pie baking dish. Cover, then refrigerate to cool for 1 - 2 hours or overnight.

Step 6

Preheat oven to 180C.

Step 7

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so.

Step 8

Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (ie spreadable, but not sloppy), adjusting with a touch more milk if required

Step 9

Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter

Step 10

Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.