Ultimate Double Cheese Beef and Bacon Cottage Pie

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the carrot and season with salt and pepper. Fry, stirring occasionally, until softened, 6-7 mins.

Meanwhile, grate the Cheddar.

Once the carrot has softened, transfer to a small bowl.

Pop your (now empty) pan back on medium-high heat. Add an extra drizzle of oil. 

Once hot, add the beef mince and bacon lardons. Fry until browned, 6-8 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle. Cook bacon thoroughly.

Add the cooked carrot back to the pan along with half the garlic. Stir and cook for 1 min more.

Pour the tomato passata into the beef pan, then stir in the red wine jus paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 8-10 mins. 

Meanwhile, preheat your grill to high.

Once the potatoes are drained, add the Cheddar and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. 

Once the pie filling has thickened, stir through the peas, season to taste, then remove from the heat. Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Top the filling with an even layer of mash and smooth it out using the back of a spoon.

Sprinkle over the Parmigiano Reggiano, then grill until golden brown, 6-8 mins.

Meanwhile, wash out your frying pan and pop back on medium-high heat with a drizzle of oil.