Ground Beef Cottage Pie With Creamy Mashed Potatoes & Fresh Peas

Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.

Peel and chop the potato into 2 cm pieces.

Finely chop the brown onion, garlic and celery.

Peel and dice the carrots.

Add the potato to the salted pan of boiling water.

Heat the olive oil in a frying pan over medium heat.

Add the onion and carrot and cook until starting to soften.

Add the garlic and celery.

Add the mince and cook until browned.

Add the tomato paste and Worchestershire sauce.

Add the beef stock and simmer. Stirring occassionally.

Add the gravy granules and rosemary and cook until the sauce has thickened.

Season the cottage pie mixture well with salt and pepper.

When the potatoes are tender drain them and return to the pan over low heat.

Add half of the butter and cream and mash until smooth.

Season well with salt and pepper, stir and set aside.

Add the peas and cook until tender.

In a baking dish, add the meat mixture and spread the mashed potato evenly over the top.

Place the cottage pie in the oven and bake.

Add the remaining cream and butter, stir through.

Season with salt and pepper.

Remove the cottage pie from the oven and divide among the serving plates.