Cottage Pie

SERVES 6

This hearty family favourite is the ultimate comforting main, featuring rich minced beef, gorgeous root veggies and a crispy grated potato topping.

WHAT YOU’LL NEED

750g Redmere Farms white potatoes, unpeeled

2 tbsp olive oil

1 Redmere Farms brown onion 1 Redmere Farms courgette

1 large Redmere Farms carrot 2 Nightingale Farms celery sticks 2 Nightingale Farms red or yellow peppers, seeded

2 tsp dried oregano

2 Redmere Farms garlic cloves, crushed

1 x 500g pack Boswell Farms beef mince

2 tbsp plain flour

1 beef stock cube

2 tbsp Worcestershire sauce 25butter, melted buttered greens, to serve (optional)

METHOD

Put the potatoes in a large pan of water. Bring to the boil, and then parboil for 15 minutes. Drain well. Loosely wrap in a clean tea towel to dry and cool a little.

When the potatoes are cool enough to handle, peel the skins and coarsely grate into a bowl.

Meanwhile, heat the oil in a large frying pan. Chop all the veg and add to the pan along with the oregano and garlic. Gently cook for 10-15 minutes, until softened. Remove to a bowl until needed. Return the pan to the heat and add the mince. Brown, over a high heat, breaking it up with a wooden spoon. Stir in the flour and cook for two minutes more.

Tip the cooked veg back into the pan and add the stock cube, Worcestershire sauce and 500ml water. Bring to the boil, then reduce the heat and simmer for 40 minutes. Season to taste.

Put the mixture in a large baking dish. Scatter over the potato, brush with the butter and season. Bake for 25 minutes, until bubbling and golden. Serve with buttered greens.