WARM & COSY

Welcome the family home with the ultimate comfort dinner: slow-cooked beef topped with pillowy potato mash.

HEARTY COTTAGE PIE PREP + COOK TIME 3 HOURS 45 MINUTES SERVES 6 1 tablespoon extra virgin olive oil 1 medium brown onion (150g),

chopped finely

3 cloves garlic, crushed

1kg beef mince

2 teaspoons paprika

2 teaspoons cracked black pepper 2 tablespoons plain flour

1 stalk celery (150g), trimmed,

chopped finely

1 medium carrot (120g),

chopped finely

2 tablespoons Worcestershire sauce ¼ cup (70g) tomato paste

1 cup (250ml) beef stock

1kg potatoes, chopped coarsely

60g butter, chopped

1⅓ cup (80ml) milk, warmed

1 cup (120g) coarsely grated cheddar ¼ cup finely chopped fresh

flat−leaf parsley

1 Heat oil in a 4.5−litre (18−cup) slow cooker on sear (high) setting; cook onion and garlic, stirring, for 5 minutes or until softened. Add beef; cook, stirring, for 5 minutes or until browned. Drain excess oil, if needed.

2 Add paprika and pepper; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring, for 1 minute. Add celery, carrot, sauce, tomato paste and stock. Cook, covered, on low, for 3 hours. Season to taste.

3 Meanwhile, place potato in a large saucepan with enough cold water to barely cover potato; bring to the boil. Boil, uncovered, over medium heat for 15 minutes or until potato is tender; drain. Mash potato in a large bowl until smooth; stir in butter and milk. Season to taste.

4 Preheat grill.

5 Transfer hot beef mixture to a 2.5−litre (10−cup) capacity ovenproof dish. Top with hot potato mash; sprinkle with cheese. Cook under grill for 5 minutes or until cheese melts and potato is piping hot. Serve cottage pie sprinkled with parsley.