Cottage Pie!

Directions

1. 1
   Heat 1 tablespoon oil in a large saucepan and fry the mince until browned.
2. 2
   You may need to do this in batches if your saucepan is not large enough.
3. 3
   Set the mince aside once browned.
4. 4
   Put the other 2 tbsp oil in the pan, add the vegetables and cook on a gentle heat for 15 to 20 minutes or until soft.
5. 5
   Add the garlic, flour and tomato paste, and increase the heat and cook for a few minutes, then return the beef to the pan.
6. 6
   Pour the wine and boil to reduce it slightly, and after that, add the stock, Worcestershire sauce, sugar and herbs.
7. 7
   Bring to a simmer and cook uncovered for 45 minutes.
8. 8
   By this time the gravy should be thick and coating the meat.
9. 9
   Check after 30 minutes, and if a lot of liquid remains, increase the heat slightly to reduce the gravy.
10. 10
    Once done, discard the bay leaves.
11. 11
    Preheat your oven to 220C at this point in time.
12. 12
    Whilst the meat is simmering away, make the mash.
13. 13
    In a large pot, cover the potatoes in salted cold water, and bring to the boil and simmer until fork-tender.
14. 14
    Drain, and allow the potatoes to dry for a few minutes.
15. 15
    Add the butter, black pepper, salt and some of the milk, and mash the potatoes.
16. 16
    Add some more milk if required, but be careful to not make the mash too watery.
17. 17
    Once it is done, add 3 quarters of the cheddar cheese and stir it in, making sure that the cheese melts in the process.
18. 18
    Spoon meat into an ovenproof dish, and spoon the mash on top to cover, flattening in the process.
19. 19
    You can make pretty patterns in the mash with a fork if you so desire.
20. 20
    Sprinkle the remaining quarter of cheese on top, and pop the pie into the oven for 20 to 30 minutes, or until the crust is golden brown.
21. 21
    Remove from the oven and let it stand for 10 minutes before serving.