Hairy Bikers’ Cottage Pie

Place a large nonstick saucepan or flameproof casserole dish over a medium heat. Cook the ground beef and chopped vegetables for about 10 minutes until lightly colored. Use a wooden spoon to break up the meat as it cooks.

Dissolve beef bouillon cube in water to make stock. To the beef, add tomatoes, tomato puree, beef stock, Worcestershire sauce and mixed herbs. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occasionally until the beef is tender.

Peel the potatoes and cut into rough 4 cm chunks. About 20 minutes before the meat is ready, make the potato topping. Put potato chunks in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer for 18–20 minutes or until potatoes are very tender.

Heat oil in a non-stick frying pan and fry leeks for 5 minutes until softened but not colored. Stir often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.

Preheat oven to 220°C (425ºF).

When the beef has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste. Stir the cornflour paste into the beef mix and cook for another 1–2 minutes or until the sauce is thickened, stirring often.

Pour the beef mixture into a 2-liter shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork.

Bake for 30 minutes until topping is golden and filling is bubbling. If making this ahead of time, let the pie cool, then cover and put in the fridge.

Recipe from The Hairy Bikers.