Cottage pie like a pro

Tony Saunders, head chef at The World’s end Market, London, makes this winter warmer . . . HEAT 3 tbsp olive oil. Chop 1 onion, 2 celery sticks and 2 carrots. Fry for 5 mins. Add 3 cloves crushed garlic, 675g minced beef, 1 tbsp tomato puree, 1 tsp Worcestershire sauce, ¼ tsp Tabasco, 175ml red wine and 300ml beef stock, season and cover. Simmer for 10 mins. Boil and mash 1.4kg potatoes. Put meat in dish, add mash, sprinkle over 2 tbsp cheddar cheese and 1 tbsp grated Parmesan. Bake for 40 mins at 180c. Serves 4.