Cottage Pie

Filling

1tbspn    Oil
1            Onion, finely diced
1            Carrot, peeled & finely diced
2            Cloves of garlic, smashed
500g       Beef mince
2tbspn    Flour
2cups     Beef stock
1tbspn    Worcestershire sauce
1tbspn    Tomato paste
1            Bay leaf
1cup       Frozen peas
1tsp        Salt
5            Good grinds of pepper

Topping

4            Potatoes, largish & starchy, peeled and chopped
3            Cloves of garlic, smashed
1L          Water, cold
3tbspn    Cream
25g         Butter
Salt & Pepper, to taste

Filling

1. In a saucepan, saute the onion & carrot until onion is almost translucent then add minced beef and cook until beef is browned.
2. Add garlic and flour and mix flour in well then quickly add stock, Worcestershire sauce, tomato paste and bay leaf, then season.
3. Allow to thicken, then add frozen peas. Removing the chunks of garlic.

Topping

1. In a saucepan, bring potatoes, garlic & water to the boil and simmer for 15mins or so, when the potatoes are soft, strain. 
2. Using an electric whisk (or your strongest whisking arm) whip the potatoes & garlic together with the cream, butter and season.
3. Allow to cool a little.

Assemblage!

1. Preheat the oven to 180deg
2. Divide the filling between 4 ramekins or place into a 2 litre casserole dish.
3. Spread some potato mash on top of each.  What i do here is then is fill a piping bag with a star nozzle and pipe little stars on each pie. 
4. You may sprinkle a little Parmesan cheese on your pies if you choose, I don't but lots do & love! 
5. Bake in a preheated oven for 10-15mins if indvidual pies have been made or 20mins if one large one has been made, or until potato is golden brown.