Cottage pie to feed a crowd recipe
 Cottage pie to feed a crowd. You may it easier to cook the filling in batches, mixing it all together before you fill the dishes. 150ml/5fl oz sunflower oil10 large onions, peeled, chopped1kg/2lb 4oz carrots, peeled, finely chopped5kg/11lb lean beef mince300g/10½oz plain flour 4.5 litres/8 pints beef stock2.8 litres/5 pints cold water300g/10½oz tomato purée4 dried bay leaves4 tbsp Worcestershire sauce8 tbsp finely chopped parsleysalt and freshly ground black pepper 150ml/5fl oz sunflower oil 10 large onions, peeled, chopped 1kg/2lb 4oz carrots, peeled, finely chopped 5kg/11lb lean beef mince 300g/10½oz plain flour 4.5 litres/8 pints beef stock 2.8 litres/5 pints cold water 300g/10½oz tomato purée 4 dried bay leaves 4 tbsp Worcestershire sauce 8 tbsp finely chopped parsley salt and freshly ground black pepper 8kg/18lb floury potatoes, peeled and cut into even-sized pieces400g/14oz butter, cubed450ml/16fl oz milk 8kg/18lb floury potatoes, peeled and cut into even-sized pieces 400g/14oz butter, cubed 450ml/16fl oz milk Method Preheat the oven to 200C/400F/Gas 6.Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside.Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt.Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork.Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside. Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt. Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork. Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork. Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges.