Classic Beef Mince Cottage Pie

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince. Season with salt and pepper. Cook, stirring occasionally, until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the mince has browned, drain and discard any excess fat. Stir in the tomato puree, garlic and mixed herbs, then stir-fry for 1 min. 

Stir in the water for the sauce (see pantry for amount) and red wine jus paste, then bring to the boil. TIP: If your red wine jus paste has hardened, pop in a bowl of hot water for 1 min.

Lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the mince simmers, preheat your grill to high. Grate the Cheddar.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

Once the mince mixture is ready, taste and season with salt and pepper if needed, then transfer to an appropriately sized ovenproof dish.

Top with an even layer of mash and sprinkle over the Cheddar.

Grill until the cheese is bubbling and golden, 5-6 mins.