Mum's Cottage Pie

My Mum's Cottage Pie is pure comfort food. With a flavour-filled beef and vegetable mixture covered with soft and fluffy garlic mashed potato, this family favourite is loved by adults and children alike. This is a recipe that is worthy of a regular place in your meal plans. And if you have not made it for many years, I am sure that you will be delighted to be re-introduced. Sometimes only the classics will do.

• 2 tablespoon extra virgin olive oil - divided
• 700 g (1.5 lb) lean ground beef mince
• 1 tablespoon unsalted butter
• 1 large brown/yellow onion - finely chopped
• 1 large carrot - finely chopped
• 2 ribs celery - finely chopped
• 3 garlic cloves - finely chopped
• 2 tablespoon tomato paste
• 2 tablespoon all-purpose/plain flour
• 1 ½ teaspoon fresh rosemary - finely chopped
• 1 ½ teaspoon fresh thyme leaves - finely chopped
• 625 ml (2 ½ cups) beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 70 g (½ cup) frozen baby peas
• sea salt and freshly ground black pepper - to taste

• 1 kg (2.2 lb) potatoes - peeled & cut into cubes about 2.5 cm (1 inch)
• 3 garlic cloves - peeled
• cold water - to cover the potatoes
• 1 teaspoon coarse cooking salt
• 80 g (⅓ cup) unsalted butter
• 80 ml (⅓ cup) milk
• sea salt and freshly ground black pepper - to taste