Bramasole

Cottage pie

1kg mashing potatoes, peeled, chopped
1/2 c milk
2 tsp olive oil
1 onion, finely chopped
1 carrot, peeled, finely diced
1 large celery stalk, finely chopped
750g lean beef mince
1/4 c water
1/4 c tomato paste
2 tsp Worcestershire sauce
Freshly ground pepper
1 cup frozen mixed vegetables
1 tbsp olive oil

Cook potatoes in a saucepan until tender. Drain. Add milk. Mash.
In a large frying pan, heat the oil over medium-high heat. Cook onion, carrot and celery until tender, stirring often. Add mince and cook until mince is browned. Stir regularly to break up the mince.
Add water & tomato paste. Cook until the liquid evaporates. Reduce heat to medium-low. Add worcestershire sauce and season with pepper to taste. Cover and simmer for 15 minutes. Remove from heat and stir in frozen mixed vegetables.
Transfer mince mix into a greased 6cm-deep (10 cup capacity) baking dish. Top with mashed potato. Brush with oil. Bake 180C for 20 to 25 minutes or until piping hot and the potato mash is golden. Serve.