Cottage pie

Beef mince browned in tallow and simmered with the lid off until the gravy thickens by reducing, so it needs no flour. It's topped with buttery mash and cheddar.

• Serves 6, 2.5 litre baking dish
• Active 45 min
• Total about 2 hours

Filling

• 2 tbsp beef tallow (used tallow adds flavour)
• 1 kg beef mince
• 2 onions, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, chopped
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 tbsp Worcestershire sauce
• 4 thyme sprigs and 2 bay leaves
• Salt and plenty of black pepper

Cheddar mash

• 1.5 kg floury potatoes (Russet or Yukon Gold), peeled and cut into chunks
• 75 g butter
• 150 ml whole milk, warm
• 1 egg yolk
• 100 g extra-old cheddar, grated

Method

1. Heat the tallow in a large, wide pan over high heat. Brown the mince in two batches, leaving it undisturbed until it's crusty underneath before breaking it up. Browning well is where the flavour comes from. Set it aside.
2. Lower the heat and cook the onions, carrots and celery for 10 minutes until soft. Add the garlic and tomato paste for 2 minutes.
3. Return the beef. Add the stock, Worcestershire sauce and herbs. Simmer with the lid off for 40–45 minutes, stirring now and then, until the gravy has reduced and coats the meat. It should be thick, not soupy. Season, remove the herbs, and let it cool for 20 minutes so the mash sits on top instead of sinking.
4. Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain them and let them steam dry in the colander for 3 minutes.
5. Mash the potatoes with the butter and milk, then beat in the egg yolk and season well. The yolk helps the top brown.
6. Heat the oven to 200 °C (400 °F).
7. Spoon the filling into the dish. Spread the mash over it, starting at the edges to seal it in, then rough up the top with a fork and scatter over the cheddar.
8. Put the dish on a tray to catch drips and bake for 30–35 minutes, until the top is deep golden and the edges bubble. Rest for 10 minutes before serving.