Cottage Pie

METHOD

To make the mince filling, pop the butter into a heavy-bottomed ovenproof pan on a medium heat. Add the mince and brown, using a wooden spoon to break it apart until you have a fine mince texture.

Add the carrots and cook for 2 minutes. Add the onions, garlic and herbs and turn the heat down to low. Add half of the stock (200 millilitres) and scrape all the flavour from the bottom of the pan.

Whisk together the remaining stock, Worcestershire sauce, tomato paste and cornflour and add to the pan. Season with salt and pepper and simmer on a low heat for 30–40 minutes. The sauce will reduce and thicken.

While the mince is cooking, prepare the kūmara topping. Wait until your mince has finished cooking before you preheat the oven. Turn the heat off the mince and stir through the frozen peas, then add the topping as described next.

Kūmara Topping:

Peel the kūmara and chop into small chunks. Place in a large pot and cover with cold water. Cook on a high heat until the kūmara is tender and can be pierced with a fork. You want the kūmara to slide off the fork or break apart.

Drain the kūmara and mash with the butter and milk. Preheat the oven to 180°C fan-bake.

Dollop the mash over the mince. Use a fork to create peaks – these are the yummy crunchy bits once cooked.

Bake for 45 minutes or until golden and the sauce below is bubbling through.