Cottage pie with peas recipe
 Cottage pie is ultimate comfort food, the perfect dish to warm you up on a winter's evening. 1.5kg/3lb 4oz baking potatoes75g/3oz butter150ml/5fl oz milkSalt and freshly ground black pepper 1.5kg/3lb 4oz baking potatoes 75g/3oz butter 150ml/5fl oz milk Salt and freshly ground black pepper 400ml/14fl oz beef stock200ml/7fl oz red wine75ml/3fl oz balsamic vinegar1 tbsp olive oil1 onion, peeled, finely chopped2 carrots, peeled, finely chopped750g/1lb 11oz beef mince1 tbsp plain flour1 bay leafSalt and freshly ground black pepper150g/5oz boiled peas, to serve 400ml/14fl oz beef stock 200ml/7fl oz red wine 75ml/3fl oz balsamic vinegar 1 tbsp olive oil 1 onion, peeled, finely chopped 2 carrots, peeled, finely chopped 750g/1lb 11oz beef mince 1 tbsp plain flour 1 bay leaf Salt and freshly ground black pepper 150g/5oz boiled peas, to serve Method Preheat the oven to 190C/375F/Gas 5.For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender.Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half.Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf.Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan.Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper.To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling.To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender. For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender. Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half. Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half. Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf. Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf. Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan. When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan. Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper. Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper. To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside.