Cottage pie

Filling;

Firstly prepare the veg, peel the carrots and chop into small cubes. Slice the onions finely. Place the onion and carrot in a oiled pan and begin to fry. After a minute or so place the mince in the same pan and season well with salt and pepper. Whilst that is cooking prepare the stock, boil 500 mls of water and add 1 beef stock cube, disolve well. When the mince is well cooked add the stock to the mince, cover with the pan lid, reduce the heat and leave to simmer for half an hour-hour or until the gravy becomes thick.

Mash potato;

Peel and half the potatoes and add to a pan of salted water. Boil until the potatoes until you can slide a sharp knife through them. Drain the potatoes, add a good few knobs of butter and mash.

In an oven proof dish add the mince mixture and then spoon the mash on top. Place in a pre-heated oven at 180 for half an hour