Cottage Pie Mix as follows:
1 tbsp olive oil
1lb Round Steak mince
2 Medium onions, finely chopped
3 carrots, Peeled & Diced
3 celery sticks, chopped
2 garlic cloves, finely chopped
2 tbsp plain flour
1 tbsp tomato purée
Large glass red wine (optional)
500 ml beef stock (use a stock cube)
2 tbsp Worcestershire sauce
Few thyme sprigs
1 Bay Leaf
Salt & Pepper
1 kg potatoes Peeled & chopped
100 ml milk
Salt & Pepper
100g strong cheddar Cheese, grated (Optional)
Freshly grated nutmeg
Heat 1 tbsp oil in a large saucepan and fry the mince until browned. Add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 20 mins. By this time the gravy should be thick and coating the meat. If a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well with Salt & pepper, then discard the bay leaves and thyme stalks.
While the mince is cooking, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, and then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese (if using), then season with the nutmeg and some salt and pepper.
Spoon the mince into an ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the potato top is golden.