Aged Leicestershire Red Topped Cottage Pie

Serves 4

1 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
560g minced beef
400g canned tomatoes
2 tbsp tomato purée
290ml beef stock
1 bay leaf
1 sprig fresh thyme (leaves only)
4 large potatoes, peeled
50g Aged Leicestershire Red cheese grated
Large knob butter (to taste)
Salt and freshly ground black pepper

1) Heat the oil in a large pan. Add the onion and carrot and fry over a medium heat until soft. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Simmer for 30 minutes and season well with salt and freshly ground black pepper.

2) Chop the potatoes into quarters and boil in a pan of boiling water for about 10-15 minutes, until tender. When the potatoes are cooked, drain the water and mash the potatoes well. Add butter, salt and freshly ground black pepper to taste.

3) Pre-heat the oven to 190ºC / Gas mark 5. Transfer the meat into an ovenproof dish and arrange spoonfuls of the mash on top of the meat. Use a wet spatula to smooth out the edges and sprinkle the grated Aged Leicestershire Red cheese on top. Bake in the oven for about 30 minutes, until the potato is crisp and golden around the edges.