Irish-Style Cottage Pie

Peel the potatoes, cut into chunks and boil in salted water for 18–20 minutes, until easily pierced with a fork.

Meanwhile, heat the oil in a large skillet. Sauté the onion, carrot, celery and garlic over medium heat for 8–10 minutes until softened, without browning the vegetables.

Add the ground beef, increase the heat and cook for 6–8 minutes, breaking up any lumps, until the meat is evenly browned.

Stir in the flour and cook for 2 minutes. Add the tomato paste, canned tomatoes, beef stock, Worcestershire sauce and thyme, season with salt and black pepper. Bring to a boil, reduce the heat and simmer uncovered for 35–40 minutes, until the filling has thickened.

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

Transfer the meat filling into a baking dish, spread the mashed potatoes evenly on top and rake the surface with a fork.

Bake in a preheated oven at 180°C for 25–30 minutes, until the filling starts bubbling at the edges and the top turns golden. Let the pie rest for 5 minutes before serving.