Boozy cottage pie
450ml red wine 750g baby potatoes 3 tbsp olive oil 2 tbsp curly parsley, chopped, plus extra to garnish 1 tbsp butter 2 carrots, peeled and chopped 1 onion, peeled and chopped 2 garlic cloves, peeled and finely chopped 500g beef mince 2 tbsp cornflour 400g tin chopped tomatoes sea salt and black pepper 1.5-litre ovenproof dish
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 10 mins. Drain, then drizzle with 2 tbsp of the olive oil and season with salt and pepper. Mix in the curly parsley and crush the potatoes roughly using the back of a fork. Set aside.
In a separate large saucepan, add the remaining oil and the butter. Heat, then add the carrots and onion, and fry, stirring, for 3-4 mins. Add the garlic, then cook for 1 min. Mix in the minced meat and cook, stirring regularly, for 3-4 mins, then stir in the cornflour. Slowly add the red wine, stirring as it is added. Cook on a high heat for 4 mins.
Stir in the tomatoes and season with salt and pepper, then cook on a medium heat for 10-15 mins until the mixture is thick.
Preheat the oven to 200°C/180°C fan/gas mark 6 and fill the ovenproof dish with the mince mixture. Top evenly with the potatoes and bake for 10-15 mins until the potatoes are golden, then garnish with parsley and serve.