Autumn cottage pie

Serves 4

• 500g minced beef
• 2 large carrots, peeled and finely diced
• 2 onions (I use 1 red and one normal), peeled and finely diced
• 1 tablespoon olive oil
• 2 handfuls of chopped green beans
• 1 teaspoon dried herbs
• 1 tablespoon chopped coriander 
• 1 tsp chilli oil
• 1 tablespoon plain flour
• 1 tablespoon tomato puree
• 1 tablespoon Worcestershire sauce
• 150ml beef stock
• 100 ml white wine
• 2 - 4 tablespoons milk
• 1kg potato, peeled and cut into small even sized pieces
• 50g butter
• 150g mature cheddar cheese, grated
• Salt
• Pepper

1. Fry the onions and carrots gently in the oil for 5 mins.
2. Add the minced beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has browned.
3. Add the Worcestershire sauce and tomato puree
4. Add a stock cube, and season well with salt and pepper, then add the mixed herbs, chilli oil and coriander, mix well
5. Stir in the flour, and mix well again.
6. Add 100ml wine and green beans and the water and bring to simmering point until the stock has reduced
7. Set aside whilst you make the topping.
8. Boil the potatoes in lightly salted water until they are soft
9. Drain and then mash them well adding the butter and the milk gradually. Season to taste.
10. Put the meat mixture into a separate baking dish. 
11. Evenly spread the potato mixture over the top of the filling and sprinkle with the grated cheese. 
12. Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling