Cottage pie

Ingredients (serves 6):
4 medium-sized Russet potatoes, boiled and peeled
2 tbsp butter
4 tbsp warm milk
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
500g minced beef
1 cup frozen peas
1/2 cup button mushrooms, sliced thinly
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup red wine
1 cup beef stock
1 tsp sugar
1/2 cup grated parmesan cheese
Salt and pepper to taste

Method:
1. Mash hot potatoes with butter and milk until mixture turns fluffy.
2. Heat olive oil in a large pan over medium-high heat. Fry onions and garlic until lightly browned, about 1 minute.
3. Add minced beef and fry until thoroughly cooked. Add peas and mushrooms, and fry for 2 minutes.
4. Pour in red wine and bring to a boil. Add tomato paste and Worcestershire sauce, lower heat slightly, and stir until all the ingredients are well mixed.
5. Add half of the beef stock and simmer over low heat for 10 minutes. Add more beef stock if necessary and stir once in a while. The mixture should be moist and glossy.
6. Season with sugar, salt and pepper.
7. Spoon mixture onto an oven-proof casserole dish. Spread mixture evenly and press down gently. Top with mashed potato and smoothen the surface with the back of a spoon. Then use a fork to create patterns. Sprinkle parmesan cheese over the potato topping.
8. Place under a pre-heated grill (medium heat) for about 10 minutes, or until the top is golden brown all over.

Tips:
You may add some diced carrots for colour, as well as substitute Parmesan cheese with Cheddar cheese.

Recipe source: Today newspaper