Cottage Pie

Step 1: Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the carrot and celery; cook for 3 minutes or until softened and sweet.

Step 2: Turn the heat to high. Add the beef and cook, breaking it up as you go, until browned.

Step 3: Add the flour and mix it in. Add the tomato paste, beef stock, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.

Step 4: Bring to a simmer, then lower the heat so the mixture simmers rapidly. Cook for 30 minutes, stirring occasionally, until reduced to a gravy consistency. Taste and add more salt if desired.

Tip: Cook the filling until it reaches the thickness you want; it will not reduce further in the oven.

Step 5: Transfer the filling to a 6-cup (1.5-liter) pie dish. Cover and cool if you have time, even overnight. Cooling makes the mash easier to spread over the filling.

Step 6: Preheat the oven to 180°C/350°F.

Step 7: Cook the potatoes in boiling water for 15 minutes or until soft. Drain, then return them to the pot on the turned-off stove. Shake briefly and let them steam-dry for about 30 seconds.

Tip: Steam-dry the potatoes so excess liquid does not make the filling watery.

Step 8: Add the butter and mash until melted, then add the milk and salt. Mash until smooth.

Tip: Spread the mash while it is hot; cold mash is harder to spread.

Step 9: Spread the mash over the pie and rough up the surface with a fork. Sprinkle with Parmesan and drizzle with butter, or skip the Parmesan and butter and drizzle with olive oil instead.

Tip: A rougher surface makes more golden bits.

Step 10: Bake for 25–30 minutes, or until golden on top and bubbling at the edges. Insert a knife into the middle to check that it is piping hot.

Step 11: Stand for 5 minutes before serving. Garnish with fresh thyme leaves if desired.