Sophie Gray's classic cottage pie

Preheat the oven to 190°C.

In a medium saucepan brown the meat, add the chopped onion, and cook till soft.

Stir in the flour then gradually mix in the stock.

When all the stock is included add the vegetables, seasonings and sauces, a little salt and pepper and simmer for 15-20 minutes, stirring regularly.

While the mixture is cooking prepare the potatoes for the topping as indicated in the next method tab.

Peel the potatoes, place in a saucepan of cold water.

Add the salt and bring to the boil.

Simmer until the potatoes are soft.

Drain, then return the pan of potatoes to the heat and dry them off completely, this helps produce fluffy mashed spuds.

Mash them with fork or potato masher until broken up, then add the butter.

Continue mashing, adding enough warm milk to give a creamy consistency.

I use a masher to start with then change to a fork to give the potatoes a final whip.

Season with salt and pepper to taste.

To assemble the cottage pie, pour the meat mixture into an ovenproof or casserole dish and top with the mashed spuds.

Some people use a piping bag and pipe the spuds onto the meat mixture I just spoon it on and spread it with the tines of a fork, trying not to submerge the potatoes in the sauce.

Place assembled pie in the oven and cook for 20 - 25 minutes, or until the potato topping is golden.