Comforting Cottage Pie With Broccoli

Heat the oven to 200°C (180°C fan). Peel and cut the potatoes into chunks. Finely chop the onion and garlic, dice the carrot and cut the broccoli into small florets.

Heat the oil in a large frying pan over medium-high heat. Cook the onion and carrot for about 5 minutes until softened. Add the garlic and beef mince and cook for 6–8 minutes, breaking it up, until browned.

Stir in the tomato paste and cook for 1 minute. Add the Worcestershire sauce, thyme, crumbled stock cube and about 250 ml water. Simmer for 5 minutes, then add the peas and broccoli and cook for another 3–4 minutes. Season to taste.

Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain well, then mash with the butter and milk until smooth and creamy. Season with salt and black pepper.

Spoon the beef and vegetable filling into an ovenproof baking dish and spread evenly. Cover with the mashed potato, smooth the top and rake it with a fork. Sprinkle over the grated cheddar.

Bake for 20–25 minutes until the filling is bubbling and the top is golden. Rest for a few minutes, scatter with fresh parsley and serve hot.