Cottage Pie

• 50ml olive oil
• 1 kg beef mince
• 400g onions, finely diced
• 1 tbsp (0.017 litres) dried thyme
• 3 tbsp (0.05 litres) tomato puree
• 200ml red wine
• 1 beef stock cube
• 500ml water
• 2 dashes Worcestershire sauce
• 1.2 kg potatoes, peeled and cut into chunks
• 75g butter/margarine
• 175ml milk

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. Heat a large casserole dish until hot, add a little of the olive oil and the beef mince in batches and cook until browned.

3. Remove and repeat with the olive oil and remaining beef.

4. Add the last of the olive oil, the onions and thyme and cook for 4 - 5 minutes until just softened.

5. Add the tomato puree and cook for 1 minute.

6. Add the browned beef mince to the pan and cook for a further minute.

7. Add the wine and cook until reduced by half then add the stock cube and water and return to the boil.

8. Turn the heat down to a gentle simmer and cook for 1 - 1½ hours until tender.

9. Season with salt, black pepper and the Worcestershire sauce then ideally, allow to cool totally.

10. Preheat the oven to 200°C / 400°F / Gas Mark 6.

11. Place the potatoes into a pan of salted water and bring to the boil.

12. Reduce the heat and simmer for 12 - 15 minutes until the potatoes are tender.

13. Drain and return to the pan, then place over the heat for 1 minute to drive off any excess moisture.

14. Mash well then add the butter/margarine and milk, beating to form a smooth mash.

15. Season with salt and black pepper.

16. Place the mince into a baking dish then carefully spoon the mash onto the mince.

17. Place on a tray in the oven for 35 - 40 minutes until golden and bubbling.

Per portion (369g)

• Energy: 458 kcal / 1907 KJ
• Fat: 28.1g
• Saturates: 11.8g
• Protein: 23.8g
• Carbohydrate: 25.9g
• Sugars: 4.8g
• Fibre: 2.3g
• Sodium: 257mg

Per 100g

• Energy: 124 kcal / 517 KJ
• Fat: 7.6g
• Saturates: 3.2g
• Protein: 6.5g
• Carbohydrate: 7.g
• Sugars: 1.3g
• Fibre: 0.6g
• Sodium: 72mg