Crunchy Cottage Pie & Spring Greens

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5

Peel, top and tail and dice the carrot[s] finely

Chop the celery finely

Peel and chop the brown onion[s] finely 

Boil a kettle

Heat a large, dry, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat

Once hot, add the beef mince, breaking it up as you go and cook for 2-3 min, until starting to brown 

Add the diced carrot, chopped celery and chopped onion to the browned mince and cook for 5 min or until the vegetables have slightly softened

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the beef stock cube[s] in 200ml [400ml] boiled water, add the tomato ketchup, dried dill, Henderson's Relish & half of the dried oregano – this is your stock mixture

Stir 1 tbsp [2 tbsp] flour and half of the chopped garlic (save the rest for later) into the mince 

Add the stock mixture, mix well and season with plenty of pepper

Bring to the boil over a high heat, then reduce the heat to medium-low and cook for 10 min, until most of the liquid has absorbed – this is your beef mixture

Meanwhile, cut the ciabatta into rough bite-sized croutons

Add the croutons to a mixing bowl with the remaining oregano, 1 tbsp [2 tbsp] olive oil and season generously with salt and pepper

Mix well

Once the beef mixture has thickened, transfer it to an oven-proof dish and top with the croutons

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

Meanwhile, cut the leaves off the spring greens, discard the tough stalks, then bunch up the leaves & slice into thin strips

Relax as the cottage pie ticks away and once cooked, leave it to rest for 5 min

Whilst resting, wipe the pan clean and return it to a medium heat with a knob of butter

Once melted, add the remaining garlic and spring greens and cook for 1 min, then add a splash of cold water, cover and cook for 2-3 min or until tender