Cheesy Cottage Pie

Ingredients

• 1 large Onion
• 2 large Carrots
• 2 Celery Sticks
• 1 Courgette (optional)
• 2 Garlic Cloves
• 500g Hodghurst Farm Minced Beef
• 150ml Red Wine
• 1 Beef Stock Cube & 250ml Hot Water
• 2 tbsp Tomato Puree
• 1 tsp Mixed Herbs
• splash of Worcestershire Sauce
• Salt & Black Pepper to season
• 800g Potatoes
• 40g Butter
• 3 tbsp Milk
• 100g Cheddar Cheese
• 1 Egg

Method

1. Chop onion, celery, carrots, courgette and garlic into small pieces.
2. Fry until onions have softened.
3. Add the mince and cook for 5 minutes
4. Add the wine, beef stock, tomato puree, herbs, worcestershire sauce, salt & pepper
5. Bring to the boil and then simmer for 30 minutes until the sauce has thickened.  Add a tbsp of cornflour (mixed with cold water) if necessary
6. Top with cheesy mash (see below) and bake in a hot oven (200c) for about 25 minutes

For the cheesy mash

1. Peel and chop the potatoes into chunks
2. Add a tsp salt (optional), boil until soft
3. Drain and return to the pan, then mash with the butter, milk, cheese and egg until smooth and creamy.