Cottage Pie

1. 1
   Heat 1 tbsp oil in a large saucepan and brown the beef mince. Do this in batches if needed, then set aside.
2. 2
   Add the remaining 2 tbsp oil to the pan. Add onions, carrots and celery, then cook gently for about 20 minutes until soft.
3. 3
   Add garlic, flour and tomato purée. Turn the heat up slightly and cook for a few minutes, then return the beef to the pan.
4. 4
   Pour in the red wine, if using, and let it reduce slightly. Add beef stock, Worcestershire sauce, thyme and bay leaves.
5. 5
   Bring to a simmer and cook uncovered for 45 minutes until the gravy is thick and coating the meat. If it still looks too loose after about 30 minutes, turn the heat up a little to reduce it further. Season well, then remove the herb stalks and bay leaves.
6. 6
   Meanwhile, make the mash. Put the potatoes in a large saucepan, cover with salted cold water, bring to the boil and simmer until tender.
7. 7
   Drain well and let the potatoes steam dry for a few minutes. Mash with the milk, butter and three-quarters of the cheddar. Season with nutmeg, salt and pepper.
8. 8
   Spoon the meat mixture into ovenproof dish(es). Top with the mash and spread or pipe it over the filling. Sprinkle with the remaining cheese.
9. 9
   If cooking straight away, bake at 220°C / 200°C fan / gas 7 for 25–30 minutes until golden.
10. 10
    If using a slow cooker, brown the mince first, then put it into the slow cooker with the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs. Cook on High for 4–5 hours, then top with mash and finish in the oven as above.

You want the filling thick before topping it with mash, not watery.