Cottage Pie Pie

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 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 is browned, add the carrot and cook until softened, 4-5 mins. Next, stir in the garlic and cook for a further 1 min. Add the water (see ingredients for amount) and red wine jus paste. Bring to the boil and reduce the heat to simmer until you have a glossy gravy, 5 mins. Season to taste with salt and pepper.

Transfer the beef mix to an appropriately sized oven-proof pie dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.

When the pie has 5 mins left, wipe out the pan you cooked the beef in and add a drizzle of oil. Put the pan on a medium-high heat. When hot, add the peas and stir fry until piping hot, 2-3 mins. Season to taste with salt and pepper.