Cottage Pie

[Meat and Offal]

1 tablespoon oil

1 onion, chopped

340g/12oz cooked beef or lamb, minced

2 tomatoes, peeled and chopped

2 teaspoons Worcestershire sauce

1 tablespoon tomato chutney

1 teaspoon tarragon vinegar

1 tablespoon chopped fresh thyme

1 tablespoon plain flour

425ml/¾ pint brown stock

gravy browning (optional)

450g/1lb mashed potatoes

butter

1. Preheat oven to 200°C/400°F/Gas mark 6.

2. Heat oil in a pan and cook onion on a low heat until lightly browned.

3. Add the meat, tomatoes, Worcestershire sauce, chutney, vinegar and thyme. Sprinkle with flour and stir into the meat. Cook on a low heat for 2 minutes.

4. Add the stock and bring to the boil, stirring continuously. Simmer for 20 minutes, adding more stock if necessary. Season with salt and pepper and add gravy browning if necessary.

5. Tip into a pie dish and allow to cool slightly.

6. Spread mashed potatoes on top and roughen surface with a fork. Dot the top with butter.

7. Place on a baking sheet and bake for 20-30 minutes or until the potato is golden brown and crisp.