Cottage pie

Method

1 Place the potatoes in a saucepan, cover with cold water and add a good pinch of salt. Cover the pan and bring to the boil over a high
heat. Lower the heat and simmer for 15-20min until the potatoes are tender.

2 Meanwhile, preheat the oven to 220ºC (200°C fan, gas mark 7) and reheat the Bolognese in a saucepan with the Worcestershire sauce.

3 Drain the potatoes well and return to the pan. Mash until smooth, then beat in the butter and milk with seasoning to taste.

4 Spoon the Bolognese into a baking dish and spread the mashed potato evenly over the top. Swirl the mash with the back of the spoon.
Bake for 15min or until tinged golden and heated through. HB


Cook's notes
■ For extra richness, add more butter and some cream or a beaten egg to the mash. Sprinkle with grated cheese, such as cheddar or parmesan, for colour and fl avour.
■ For a change from mash, boil halved potatoes until tender, cut into slices, and top the pie with overlapping slices. Brush with olive oil before baking.