Cottage Pie

Serves 4-6

Ingredients for the filling

250g Mince Beef

1 Onion

1 Rib of Celery

2 Carrots

2 Handfuls of Peas

2tbsp Rapeseed Oil

1tbsp Lea & Perrins

1 Bay Leaf

1tbsp of Fresh/Dried Mixed Herbs

2tbsp of Gravy Granules

Small Knob of Butter

Salt & Pepper

600ml of Water

For the Mash

4-5 Medium Sized Potatoes

Large Knob of Butter

100g Mature Cheddar

Milk

Grating of Nutmeg

Salt & Pepper

For the Topping

Panko Breadcrumbs

Method

Chop the potatoes and place them in a pan of boiling water.

Meanwhile chop the carrots, celery and onion. Heat the oil in a pan then sauté the vegetables until softened. Add the mince and cook until browned.

Add the peas, Lea and Perrins, bay leaf, mixed herbs, salt and pepper then stir throughout.

To the gravy granules add freshly boiled water and stir to remove the lumps, then pour into the pan, add a knob of butter and simmer until thickened.

Drain the potatoes then add the butter, grated cheese, splash of milk then mash. Once you have a smooth mash, grate a little nutmeg and a pinch of salt and pepper and stir through. Place to one side.

Preheat the grill to 180C.

Pour the mince mixture into a oven proof dish. Spoon over the mash and using a fork spread in an even layer. Sprinkle a generous layer of panko breadcrumbs over the top,  drizzle a little oil over the breadcrumbs to help them crisp.

Place under the grill for 20 minutes or until golden and bubbly.