Cheesy Cottage Pie

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into bite-sized pieces 

Add them to a pot of water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 15 min or until fork-tender 

Meanwhile, peel and dice the red onion[s] 

Peel and dice the carrot[s]

Tip: this is best done by quartering the carrots lengthways and then cutting across

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced carrot, diced onion and dried bay leaf[ves] with a pinch of salt

Cook for 5 min, or until softened and starting to colour – this is your carrot mixture

Meanwhile, dissolve the beef stock cube[s] in 2 tbsp [4 tbsp] boiled water

Grate the cheddar

Trim and chop the spring onion[s] finely

Add the beef mince and chopped garlic to the carrot mixture and increase the heat to high

Cook for 5 min further, or until the mince has browned, breaking it up as you go

Add the beef stock, tomato ketchup and Henderson's Relish to the mince and cook for 4 min

Add the chopped tomatoes and cook for 5 min or until it reaches a bolognese-type consistency

Taste for seasoning, adding more salt and pepper if needed

Remove the bay leaf[ves]

Meanwhile, drain the cooked potatoes and add a large knob of butter and a splash of milk

Mash well, then mix in the chopped spring onion and grated cheddar