Comforting Cottage Pie With Tenderstem Broccoli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Peel the potatoes and cut them into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, reboil a kettle

Peel and finely chop the red onion[s]

Top, tail, and dice the carrot[s]

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 heat

Once hot, add the chopped onion, carrot and garlic and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve the beef stock mix and tomato paste in 250ml [400ml] boiled water and stir in the Marmite – this is your tomato stock

Once the vegetables have softened, add the beef mince and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Grate the cheddar cheese

Once the beef is browned, add the tomato stock to the pan and bring to the boil over a high heat

Season with a grind of black pepper and cook for 4-5 min or until slightly thickened – this is your beef mixture

While the beef mixture thickens, return the drained potatoes to a low heat with a large knob of butter, a splash of milk and a pinch of salt and pepper

Mash until smooth

Once the beef mixture has thickened, transfer it to an oven-proof dish

Top with the mashed potato and sprinkle over the grated cheese

Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your cottage pie

While your cottage pie is cooking, reboil a kettle

Add the Tenderstem broccoli to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 3-4 min or until tender with a slight bite, then drain and season with a pinch of salt