Cottage Pie

Directions

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   1.
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   Boil the potatoes in a large pot of salted water for about 15 minutes.
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   When you can insert a knife into them easily, they are cooked.
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   Drain off the water and let the potatoes cool in the pot.
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   2.
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   While the potatoes are cooking, peel and finely chop the onions.
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   Peel and dice the carrots and dice the tomatoes.
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   Peel the garlic clove and cut it into quarters.
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   Place the frozen peas in a strainer and run hot water on them for a few seconds to thaw them.
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    3.
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    Heat 1 tablespoon of olive in a large skillet over medium-high heat, then add the garlic and cook for about 2 minutes, until fragrant.
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    Add the ground beef and cook for about 10 minutes, until cooked through and slightly browned.
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    Remove the mixture from the skillet into a bowl and set it aside.
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    Then add another tablespoon of olive oil to the same skillet on medium heat.
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    Add the onions and saute for about 3 minutes, until tender and slightly golden.
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    Add the tomato and cook for 2 minutes, stirring regularly.
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    Add the carrots, peas and cooked beef.
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    Season with salt and pepper.
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    Saute for 2 minutes while stirring, then add the stock and the herbs.
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    Lower the heat and simmer for about 20 minutes, stirring regularly.
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    If after 20 minutes you still have a lot of stock in the skillet, you can add a thickener.
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    If you need a thickener add 1 teaspoon cornstarch into a small cup with a dash of water.
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    Mix to make a paste then add this into the pot.
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    4.
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    While the meat simmers, mash the potatoes with a fork or a potato masher, adding the milk as you go.
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    Melt the butter in the microwave (for 30-60 seconds or until melted) then stir it into the potato mixture.
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    Its okay if a few chunks remain.
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    Grate the cheese and stir it into the mashed potatoes.
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    Season with salt, pepper and nutmeg.
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    5.
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    Preheat oven to 375 degrees F. When the potatoes and meat are ready, spread the meat filling into the bottom of a 12 x 8 inch baking dish.
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    Then spread the potatoes on top, pressing down so no air remains.
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    Score the top with a fork, drizzle a bit of olive oil on top, then bake for 30 minutes.
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    Serve warm.
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    My tips:
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    You can adjust the amount of stock to your taste.
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    If you would like a drier pie, just use 1 cup of chicken stock instead of 2.
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    After simmering the meat and vegetables, you can either discard the extra stock in the skillet, or add it to the baking dish.
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    The pie will dry up in the oven, so the extra juice will serve to moisturize the mashed potatoes when serving.
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    I didnt peel the potatoes to save time and it was fine.
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    If you wish to, you can peel the potatoes before boiling them.
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    The obvious choice for cheese here is cheddar (you can also use gouda), but Comte worked really well.
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    Grate the cheese yourself, or it wont have the same creamy consistency once baked.
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    Source: Adapted from Jamie Oliver.