1. 1

   Step 1

   Peel and chop 1.8kg potatoes into chunks.

2. 2

   Step 2

   Boil the potatoes in salted water for 15 minutes until tender.

   Timer 15 min
3. 3

   Step 3

   Heat olive oil in a large pan and brown 1¼kg beef mince.

4. 4

   Step 4

   Add 2 chopped onions, 3 chopped carrots, and 3 chopped celery sticks to the pan.

5. 5

   Step 5

   Cook the vegetables with the beef for 8 minutes until softened.

   Timer 8 min
6. 6

   Step 6

   Stir in 3 finely chopped garlic cloves and 3 tbsp plain flour.

7. 7

   Step 7

   Add 1 tbsp tomato purée, 1 large glass red wine, 850ml beef stock, 4 tbsp Worcestershire sauce, thyme, and bay leaves.

8. 8

   Step 8

   Simmer the mixture gently for 30 minutes until thickened.

   Timer 30 min
9. 9

   Step 9

   Drain the cooked potatoes and mash them with 225ml milk and 25g butter.

10. 10

    Step 10

    Stir 200g grated cheddar and freshly grated nutmeg into the mashed potatoes.

11. 11

    Step 11

    Transfer the beef mixture to a baking dish and discard the bay leaves and thyme sprigs.

12. 12

    Step 12

    Spread the mashed potato topping evenly over the beef base.

13. 13

    Step 13

    Bake the Cottage Pie in a preheated oven for 25 minutes until golden brown.

    Timer 25 min

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