Cottage pie to feed a crowd

Step 1

Preheat the oven to 200C/400F/Gas 6.

Step 2

Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured.

Step 3

Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.

Step 4

Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.

Step 5

Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened.

Step 6

Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside.

Step 7

Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.

Step 8

Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt.

Step 9

Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork.

Step 10

Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges.