Method

1. Prepare the Beef Filling (30 minutes active, 15 minutes simmering)

·         Heat the pan: Set a large frying pan or casserole over medium heat and add the olive oil. When hot, add the chopped onions and diced carrots. Sauté for 8-10 minutes, stirring occasionally, until soft and lightly caramelised.

·         Add garlic and beef: Stir in the minced garlic and cook for 1 minute until fragrant. Increase the heat to medium-high, then add the Coates minced beef. Break it up with a spoon and brown for 5-6 minutes until no longer pink, stirring regularly to ensure even colouring.

·         Add tomato purée and flour: Mix in the tomato purée and cook for 2 minutes to concentrate the flavour. Sprinkle over the flour and stir well, cooking for a further minute to remove any rawness—it will help thicken the sauce.

·         Deglaze and build flavour: Add the Worcestershire sauce and beef stock, scraping any caramelised bits from the base of the pan. Stir in the dried or fresh thyme and bay leaf. Season generously with salt and black pepper.

·         Simmer: Reduce the heat and simmer gently for 15 minutes, uncovered, until the sauce has thickened and the flavours are rich. Stir occasionally. If the filling gets too thick, add a splash more stock or water.

·         Add peas: Remove the bay leaf, then stir in the frozen peas. Simmer for another 2-3 minutes just to heat through, then taste and adjust seasoning as needed.

·         Set aside: Transfer the beef mixture to a large ovenproof dish and spread evenly. Set aside to cool slightly while you prepare the potatoes.

2. Prepare the Mashed Potato Topping (25 minutes)

·         Boil the potatoes: Place the peeled and chopped potatoes in a large saucepan and cover with cold, salted water. Bring to a gentle boil, reduce the heat, and simmer for 15-20 minutes, until the potatoes are tender when pierced with a knife.

·         Drain and steam dry: Drain the potatoes thoroughly and return them to the warm pan. Allow them to steam dry for 1-2 minutes to remove excess moisture—this ensures a fluffier mash.

·         Mash and enrich: Add the butter and most of the milk (reserving a splash). Mash until smooth and creamy, adding more milk if needed. Season generously with salt and a pinch of white pepper for subtle heat.

·         Add cheese: Fold in 100g grated cheddar until melted through for extra richness and a lovely savoury note.

3. Assemble and Bake (10 minutes prep, 25–30 minutes baking)

·         Top the filling: Spoon the mashed potato over the beef filling in gentle dollops, then use a fork to spread and fluff the surface. This will create delicious golden peaks as it bakes.

·         Cheese it up: Sprinkle a generous handful of grated cheddar over the top for a bubbling, golden crust.

·         Bake: Place the dish on a baking tray (to catch any bubbling over) and bake in a preheated oven at 200°C (180°C fan) / 400°F for 25–30 minutes, until the cheese is golden and the filling is bubbling at the edges.

·         Rest and serve: Let the cottage pie stand for 10 minutes before serving—this helps everything set beautifully, making for easy slices.

·         Garnish: Scatter with chopped parsley if desired for a fresh, vibrant lift.