Cottage Pie

Heat the oil in a large frying pan. Add the onions and celery and cook gently for 4-5 minutes, stirring occasionally. Add the garlic and cook gently for 30 seconds.

Add the minced beef and cook for 8-12 minutes on medium heat, stirring occasionally until the mince is thoroughly browned. Stir in the flour and tomato puree and then add the Worcestershire sauce.

Add the Knorr Beef Stock, bay leaf and fresh thyme. Bring to the boil stirring continuously. Add the carrots and reduce the heat, cover with a lid and leave on a very gentle simmer for 30 minutes, stirring occasionally, until the carrots are tender.

Meanwhile, for the mash, place the potatoes into cold water. Bring to the boil then reduce to a gently simmer and cook for 15-20 minutes until the potatoes are tender. Drain and return the potatoes to the pan. Add the milk, butter, and the nutmeg and then mash together thoroughly.

Place the mince and vegetables into a warmed ovenproof dish and remove the bay leaf and thyme sprigs. Top evenly with mashed potato and sprinkle top with the Cheddar cheese.

Place under a hot grill or in hot oven until the cheese has melted and it is golden and bubbling.