COTTAGE PIE WITH VEGETABLE MASH

Ingredients

1/2 onion, finely chopped 2 large carrots, peeled and finely chopped 2 sticks celery, finely chopped 2 cloves garlic, finely sliced 500g beef mince 1 400g tin chopped tomatoes 2 Tbsp tomato paste 250 ml beef stock 2 sprigs fresh rosemary, leaves picked and chopped 1 bay leaf 3 sprigs thyme 2 medium Sweet potatoes, peeled and chopped 1 cauliflower, cut into chunks 50 g butter 100 g mature cheddar, grated salt and pepper

Cooking Instructions

In a large pot, saute the onion, carrots and celery in good splash of olive oil. Add the garlic and mince then saute for another 10 minutes. Add the tomatoes, beef stock and herbs then cover and allow to simmer for 20-25 minutes. While the mince is cooking, steam the sweet potatoes and cauliflower until cooked through. Mash with the butter and half of the cheddar and season to taste. Pre-heat the oven to 220°c. When he mince is cooked, transfer the meat to an oven-proof dish. Top with the vegetable mash and the remaining cheddar cheese. Place into the oven and allow to bake for 15 minutes until the cheese is golden brown. Remove and allow to sit for 5 minutes then serve.

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