Cottage Pie

Instructions

1. Heat the olive oil in a large pan, add the onion, carrots and mushrooms and cook, stirring occasionally, until browned.

2. Stir the minced beef into the pan and cook, stirring until lightly browned.

3. Blend a few spoonfuls of the stock with flour, then stir this mixture into the pan. Stir in the remaining stock and bring to a simmer, stirring.

4. Add the bay leaves, Worcestershire sauce and tomato paste to the pan. Stir well, then cover the pan with a lid and simmer for about 1 hour, stirring occasionally. Uncover the pan towards the end of the cooking to allow any excess water to evaporate.

5. Preheat the oven to 190 C. Boil the potatoes . Mash the potatoes with butter and milk.

6. Pour the mince mixture into a pie dish. Cover the mince with an even layer of potato and mark the top with the prongs of a fork. Bake in the preheated oven for about 25 minutes , until golden brown.