Creamy cottage pie

You will need one oven-proof dish approx 20 x 30cm in size

Heat  the oil in a large pan, add the onion and carrot and cook over a low heat for 10 minutes until the carrot is well softened. Add the meat, turn up the heat and brown the meat all-over, breaking it up as you go.

Sprinkle in the flour and stir well to coat everything. Pour in the beef stock and add the puree, stir well. Cook, uncovered over a medium heat for 30 minutes. Season to taste.

Meanwhile steam the potatoes, this way they will retain their structure and make a better mash. Mash the potatoes roughly, adding the butter and cream, season with salt and pepper.To assemble the dish, simply pour the meat filling into the pie dish, flatten out with a spoon. Spoon the mash on top and, with a knife, bring it together to close the gaps and seal the sides.

Cook in a preheated oven 180°C for 40-50 minutes until golden brown all over. Serve with plenty of fresh vegetables