Cottage pie with cheddar mash

Ingredients

• 1½ lb ground beef
• 2½ lb russet potatoes
• 1 yellow onion
• 2 carrots
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 cup shredded cheddar
• ½ cup milk
• 3 tbsp butter
• 1 tsp dried thyme

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Method

1. Heat oven to 400°F. Boil the peeled, cubed potatoes until tender, 15 minutes, then mash with butter, milk and salt.
2. Brown the beef with the onion and carrots. Stir in the tomato paste, thyme, Worcestershire and broth and simmer 10 minutes. Add the peas.
3. Spoon the filling into a baking dish, top with the mash and scatter with cheddar.
4. Bake 25 minutes until golden and bubbling.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer