Ingredients

500g Balgove lean beef mince 5% fat

2 celery sticks, finely diced

2 Fife medium dirty carrots, washed, peeled and finely diced

½ Strathkiness onion, finely diced

1 garlic clove, finely chopped

4 sprigs of thyme, leaves picked

500ml Balgove beef stock

1 tbsp Scottish cold pressed rapeseed oil

1 tbsp tomato Purée

1 tbsp Worcester sauce

2 tspn cornflour

1 tspn cold water

Balgove curly parsley

Sea Salt & Pepper

For the mash

800g Fife Maris Piper potatoes, peeled and chopped

25g Scottish salted butter

200ml milk

Sea Salt & Pepper

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Method

1. Heat the rapeseed oil in a large pan and fry the mince until brown. Add the onions, carrots, celery, garlic, and fry for a few minutes until softened.
2. Add the tomato purée, Worcester sauce, beef stock, and thyme. Bring to the boil, then gently simmer for 30 minutes until the beef is tender.
3. Mix the cornflour with the water and stir into the mince. Cook for a further 5 minutes until thickened.
4. Place and spread the mince into a suitable baking dish and leave to cool whilst you make the mash.
5. Place the potatoes into a large pan and cover with water. Bring to a boil and simmer until tender. Drain and steam dry for a few minutes.
6. Add the butter and milk, and mash well, season to taste.
7. You can either spoon the mash over the cold mince, fluffing the top with a fork, or you can pipe the mash using a round nozzle. Sprinkle with finely chopped parsley.
8. Preheat the oven to 200C/180C Fan/Gas 6.
9. We recommend covering the cottage pie with foil and cook for 30 mins, and remove for the last 10 minutes, until golden brown and piping hot throughout.