Beef and Vegetable Cottage Pie

Ingredients

• 500 g beef mince
• 800 g floury potatoes
• 200 g carrots
• 1 onion
• 1 beef stock cube
• 1 tbsp Worcestershire sauce
• 40 g butter
• 100 ml milk

Method

1. 1

   Peel and chop the potatoes and boil in salted water for 15–20 minutes until tender. Drain, mash with the butter and milk, and season well.

2. 2

   Meanwhile, dice the onion and carrots. Fry the onion in a little oil for 5 minutes, then add the carrots and cook for 3 more minutes.

3. 3

   Add the beef mince and fry until browned. Dissolve the stock cube in 300ml boiling water, then add to the pan along with the Worcestershire sauce.

4. 4

   Simmer for 15 minutes until the sauce has reduced. Preheat the oven to 200°C/180°C fan.

5. 5

   Transfer the mince to an ovenproof dish, top with the mashed potato and rough up the surface with a fork. Bake for 20 minutes until golden on top.