Classic cottage pie

You just can’t beat an old classic. For extra creamy potato topping, heat the milk slightly before mashing.

Serves 4

4 medium mashing potatoes, peeled and chopped
450g lean beef mince
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed

1 carrot, peeled and roughly diced
1 x 400g can chopped tomatoes
2 Tbsp chopped mixed herbs e.g. thyme, sage, parsley or 2 tsp dried mixed herbs
2 Tbsp tomato ketchup
2 Tbsp beef stock (if needed)
pinch salt
freshly ground black pepper, to taste
½ cup milk, approx
¼ cup grated Parmesan cheese

Place potatoes into a large saucepan. Add just enough lightly salted cold water to cover potatoes.
Bring to the boil and boil gently with the lid on for about 10-15 minutes or until tender.
Drain potatoes; add a little milk and mash to a smooth consistency.

Meanwhile place mince, onion, garlic and carrot in a heavy-based saucepan.
Cook over medium heat, for 4-5 minutes or until browned.
Add tomatoes, herbs and ketchup plus a little beef stock if mixture is too thick. Add salt and pepper and bring to the boil. Simmer with the lid on for a further 10-15 minutes.

Preheat the grill to 200°C.
Place mince mixture into a shallow oven-proof dish. Top with a layer of mashed potato. Sprinkle with Parmesan cheese.
Place under preheated grill for 5-10 minutes or until potato top is crisp and golden.
Serve with steamed or boiled fresh green vegetables.