Ingredients:
step 1
Preheat the oven to 190C/375F/Gas 5.
step 2
For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender.
step 3
Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half.
step 4
Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf.
step 5
Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.
step 6
When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan.
step 7
Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper.
step 8
To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top.
step 9
Bake in the oven for 20-25 minutes, or until golden-brown and bubbling.10. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside.
