Cottage Pie with cheesy carrot and potato mash

• 15 ml olive oil
• 500 grams extra-lean minced beef
• 1 clove garlic, peeled and crushed
• 1 large onion, peeled and chopped
• 2 medium carrots, peeled and diced
• 2 stick celery, sliced
• 2 tbsp plain flour
• 400 ml beef stock
• 100 ml red wine
• 1 tsp worcestershire sauce
• 1 tbsp tomato puree
• 2 tsp chopped parsley
• 6 large potatoes, peeled and cut into chunks
• 2 medium carrots, peeled and cut into chunks
• 100 grams butter
• 100 ml milk
• 200 grams cheddar cheese, created

1. Preheat oven to 190C
2. Heat a large non-stick frying pan and add the olive oil and extra-lean minced beef.
3. Fry for 4 minutes, stirring occasionally, until lightly brown.
4. Add the garlic, onion, celery and carrots and cook for a further 2mins.
5. Stir in the flour and cook for 1min.
6. Add the beef stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree.
7. Bring to the boil and simmer for 10 minutes, no lid.
8. Add the parsley.
9. Season with salt and black pepper.
10. Bring to the boil and simmer for 10 minutes, no lid.
11. Spoon the mince into a large, shallow, creased oven dish.
12. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender.
13. Drain well then add the butter, milk and salt.
14. Mash until creamy and smooth, you can add more milk if you have to.
15. Mix in the cheddar cheese, cover and set to one side.
16. Top with the carrot and potato mash, smoothing the surface.
17. Or pipe it on.
18. Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown.
19. Goes well with a side dish of peas.

olive oil, clove garlic, onion, carrots, celery, flour, beef stock, red wine, worcestershire sauce, tomato puree, parsley, potatoes, carrots, butter, milk, cheddar cheese

Taken from cookpad.com/us/recipes/354795-cottage-pie-with-cheesy-carrot-and-potato-mash (may not work)