Rich Pulled Beef Cottage Pie

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat. Once hot, add the onion and fry until softened, 4-5 mins.

While the onion fries, peel and grate the garlic (or use a garlic press).

Once the onion has softened, add the garlic and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, Worcester sauce, mixed herbs and the beef along with the juices from the packet, then add the sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Once tender, remove the lid and shred the beef. 

When the carrots have 5 mins left, drizzle over the honey (see pantry for amount) and toss to coat, then return to the oven for the remaining time, 5 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.

When the carrots are cooked, remove from the oven and cover to keep warm. Turn on your grill to high.

Stir the butter (see pantry for amount) into the beef filling. Taste and season with salt and pepper if needed.

Transfer the beef filling to an appropriately sized ovenproof dish. Spoon over the mash in an even layer. Use the back of a fork to make ridges in the mash.

Grill your pie until golden and bubbling, 6-7 mins.