Cottage Pie

Cottage Pie 1 tbsp olive oil 1 - 1 1/2 lbs ground beef 1 onion, finely chopped 1 cup peas and carrots mix, frozen 2 garlic cloves, finely minced 3 tbsp plain flour 1 cup beef stock 4 tbsp Worcestershire sauce salt and pepper to taste For the mash 4 large potatoes, 1" cubes (about 2 lbs) 1/2 cup milk 3 tbsp butter salt and pepper, to taste Heat the over to 350°F In a large saucepan, cover the potatoes in salted cold water, bring to a boil and simmer until fork tender about 20 minutes. Drain well, then allow to steam-dry for a few mins. Mash well (or put through a ricer) with the milk and butter and season with salt and pepper. Meanwhile, while the potatoes are cooking, heat a large saucepan and cook the onions and ground beef until browned. Add the frozen vegetables, garlic, and flour and simmer for a few mins to cook the flour. Add the beef stock and Worcestershire sauce. Bring to a simmer and cook, uncovered, until thickened. The gravy should be thick and coating the meat. Season well with salt and pepper to taste. Spoon meat into an ovenproof dish. Pipe or spoon on the mashed potatoes to cover. Add dots of butter (optional) and broil for 5-10 mins, or until the potato topping crisp and golden brown.