Instructions
- Add the potatoes to a large saucepan, add a pinch of salt and cover with water. Cover with a lid over a medium-high heat for them to boil. Once boiling, lower the temp and simmer.
- Meanwhile, in a large, heavy-based pan add the oil and onion on a medium-high heat until softened. Add in the beef mince, breaking it up with a wooden spoon.
- Add in the thyme, rosemary and pinch of salt and pepper. Keep an eye on the mince, making sure it doesn't catch, and it's all cooked through.
- Add in the carrots, peas and stock and give it a stir. If you prefer your cottage pie to have a more thicker gravy (us being in Yorkshire we do!) add more gravy granules, I'd recommend about a tablespoon.
- Let the mince simmer on a low heat until it's all cooked through and the mixture has thickened. Add more seasoning if needed. This should take about 35 minutes.
- Once the potatoes are cooked, drain them. Add in the butter, milk, mustard and 75g of the cheese, mash together till all blended smooth and creamy.
- Preheat oven 200°C/Fan 180°C/Gas Mark 6.
- In a casserole dish, add in the mince mixture, then dollop the potato mixture on top, spreading with a spatula or back of a spoon to cover evenly. Sprinkle with the remaining cheese.
- Cook for 20 minutes or until nicely golden on top.