Ingredients

• 50ml/2fl oz olive oil
• 1 large onion or 3–4 banana shallots
• finely chopped
• 650g/1lb 7oz minced beef
• 2 tbsp tomato purée
• 1 tbsp plain flour
• 150ml/5fl oz red wine
• 4 sprigs fresh thyme
• leaves only
• 400ml/14fl oz beef stock
• Worcestershire sauce
• to taste
• salt and freshly ground black pepper
• 900g/2lb King Edward potatoes
• peeled and chopped
• 115g/4oz butter
• 125ml/4½fl oz milk
• 150g/5½oz frozen peas
• 50g/1¾oz butter

Directions

• Heat half the oil in a large heavy-based pan. Add the onion and cook until softened. Tip it onto a plate.
• Return the pan to the heat and add the remaining oil. When it's hot
• fry the mince
• in batches if needed
• for 4–5 minutes
• or until browned all over. Stir in the cooked onion and tomato purée and cook for 1 minute. Stir in the flour and cook for a further minute. Pour in the red wine
• scraping up any caramelised bits with a wooden spoon
• and add the thyme.
• Add the stock and simmer for 45 minutes
• or until the mince is tender and the mixture has thickened. Season to taste
• and add a few dashes of Worcestershire sauce. Keep warm over a very low heat. Preheat the grill to high.
• Meanwhile
• for the mash
• put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes
• or until they are tender. Drain and return the potatoes to the pan
• then place over the heat for about 1 minute to drive off any excess moisture. Mash well
• then add the butter and milk
• beating to form a smooth mash. Season to taste.
• Put the mince mixture in a baking dish and spoon the mash over the top. Grill for 8–10 minutes
• or until golden-brown.
• Meanwhile
• boil the peas in water in a small saucepan for 3–4 minutes
• then drain and add the butter. Serve the cottage pie with the peas.