Ingredients

• 1.5kg/3lb 4oz baking potatoes
• 75g/3oz butter
• 150ml/5fl oz milk
• Salt and freshly ground black pepper
• 400ml/14fl oz beef stock
• 200ml/7fl oz red wine
• 75ml/3fl oz balsamic vinegar
• 1 tbsp olive oil
• 1 onion
• peeled
• finely chopped
• 2 carrots
• peeled
• finely chopped
• 750g/1lb 11oz beef mince
• 1 tbsp plain flour
• 1 bay leaf
• Salt and freshly ground black pepper
• 150g/5oz boiled peas
• to serve

Directions

• Preheat the oven to 190C/375F/Gas 5.
• For the mashed potato topping
• prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours
• or until tender.
• Meanwhile
• for the filling
• heat the beef stock
• red wine
• and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes
• or until the volume of the liquid has reduced by half.
• Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes
• or until softened. Add the beef mince and continue to cook for 4-5 minutes
• or until browned all over. Stir in the plain flour and cook for 1-2 minutes
• then stir in the reduced stock mixture and add the bay leaf.
• Simmer the mixture for 45-60 minutes
• or until the mince is tender and the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper.
• When the potatoes are cooked
• slice them in half
• scoop out the flesh and pass through a potato ricer into a saucepan.
• Place the saucepan on the heat
• add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season
• to taste
• with salt and freshly ground black pepper.
• To assemble the cottage pie
• spoon the cooked mince into a baking dish and pipe the mashed potato on top.
• Bake in the oven for 20-25 minutes
• or until golden-brown and bubbling.
• To serve
• spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside.