Cottage Pie

Peel the potatoes, cut into evenly sized pieces, cover with 1.5 L cold water, add half the salt, and boil for 15–20 minutes after coming to a boil, until soft.

Meanwhile, heat the olive oil in a large skillet and brown the ground beef for 6–8 minutes, breaking up any lumps, until nicely browned. Transfer the beef to a plate.

In the same skillet, over medium heat, sauté the onion, carrot, and celery for 8–10 minutes until softened. Add the garlic, stir, and cook for another 1 minute.

Return the beef to the skillet, sprinkle in the flour, then add the tomato paste, Worcestershire sauce, thyme, beef stock, the remaining salt, and black pepper. Bring to a boil and simmer uncovered for 25–30 minutes, until the sauce has thickened. Stir in the peas and remove from the heat.

Drain the potatoes and return them to the hot pot for 2 minutes to let excess moisture evaporate. Mash with the butter and warm milk until smooth, then season with salt and black pepper.

Spoon the meat filling into a baking dish of about 1.5 L capacity, spread the mashed potatoes over the top, and run a fork over the surface to create ridges for a crisp, golden crust.

Bake in a preheated 200°C oven for 25–30 minutes, until the filling is bubbling at the edges and the top is golden brown. Let the pie rest for 5 minutes before serving.