Thatched Cottage Pie

10 mins prep, 20 mins cook

Serves 4

Ingredients

400g potatoes

400g leftover roast beef, roughly chopped

1 large onion

1 celery stick

2 carrots

100g frozen peas

1 tsp plain flour

400ml beef stock, made with a stock cube

1/2 tbsp brown sauce

3 sprigs fresh rosemary, chopped

1 tbsp rapeseed oil

Method

Turn your oven to 200C/Gas 5.

Place the onion, celery and carrot into a food processor and whizz a couple of times until finely chopped.

In a large frying pan add the rapeseed oil and cook the vegetables until soft but not browned.

Next add the tomato puree and cook for a further minute before stirring in the plain flour.

Pour in the beef stock and brown sauce and bring to the boil. Once boiling turn the heat down and add the chopped leftover roast beef. And simmer away for 5 minutes. Stir in the peas and half of the rosemary, season with a little salt and milled pepper then tip into a smallish deep sided oven dish.

Coarsely grate the potato and place into clean tea towel and squeeze the potatoes dry. Season with a little salt and milled pepper. Cover the cottage pie filling with the grated potato, sprinkle over the remaining rosemary and bake in the oven for about 20 minutes until the top is crispy.

You can pop the thatched cottage pie under a medium grill to crisp up if you like.