Cottage pie

1. Place onion, garlic and minced beef into non-stick saucepan. Cook over medium heat for 4-6 minutes or until mince is coloured all over, stirring frequently. Add carrot, mushrooms and celery and cook for 4-5 minutes. Add flour and tomato puree; cook for 1 minute, stirring.
2. Stir in tomatoes, herbs, stock, wine and black pepper, mixing well. Bring to the boil; reduce heat, cover and simmer for 40 minutes, stirring occasionally. Remove lid for the last 10 minutes of cooking time to thicken meat sauce a little more, if desired.
3. Meanwhile, cook potatoes in separate pan of boiling water for 15-20 minutes or until tender. Drain well; return to pan. Mash or crush potatoes; stir in milk, mixing well, and season with black pepper.
4. In the meantime, preheat oven to 200ºC/fan 180ºC/gas mark 6. Spoon meat mixture into an ovenproof dish; pile mash on top, covering meat completely and score surface of mash decoratively using a fork. Place dish on a baking tray, if desired. Bake in oven for 20-25 minutes or until topping is golden brown. Serve hot with cooked green vegetables such as broccoli, green beans or peas.

Cook’s tips

• Use the minced meat mixture in this recipe as the basis for other dishes such as spaghetti bolognese or chilli on carne, adding additional ingredients and spices, to suit your taste.