Cottage Pie

Method

1. Heat the olive oil in a pan over medium-high heat, add the onion and garlic, cook through for 1 min, add the carrot and celery, then cook through for 3 min until softened.
2. Heat the pan over high heat, add the beef mince, then cook through until browned.
3. Add the plain flour, then add the tomato paste, beef stock, red wine, stock cube, worcestershire sauce, thyme, bay leaves, salt and black pepper.
4. Simmer, heat through over medium-high heat turn down to rapid simmer, cook through stirring occasionally for 30 min until reduced gravy consistency, then season to taste.
5. Pour over into a 6 cup pie dish, cover, then let it cool if time allows.
6. Preheat the oven at 180°C.
7. Cook the potato for 15 min until softened, drain, set aside, then steam shake briefly to dry for 30 seconds.cooking guide ↓
8. Add the butter, mash the potato until warmed through butter melted, add the milk and salt, then mash until smooth.
9. Spread the potato onto pie filling, sprinkle over the parmesan, then drizzle over the butter.
10. Bake for 25 min until golden bubbling on the edges.
11. Let it rest for 5 min, garnish with the fresh thyme if desired, then serve.