Cottage Pie

As ever, this is not really my own recipe but inspired. This is a recipe from James Martin on BBC Good Food which I have adapted somewhat to suit our tastes. It's the first time I've made a more traditional cottage pie as in the past I've always used a chilli con carne base (not that this is massively different) but I really enjoyed it and can't wait to cook it again. I do have some of the base left over which is going in the freezer ready to make another.
This isn't the greatest picture in the world as I didn't take one after cooking but just trust me on how good this tastes!

Ingredients (serves 4):
1 onion
1 large carrot (or 2 medium)
1 clove garlic
500g minced beef
400g tinned tomatoes
2 tbsp tomato purée
500ml beef stock (I used Knorr's rich beef stock)
50g frozen peas
1 tbsp Worcester sauce
Mixed herbs
1kg potatoes
A knob of butter
A dash of milk
1 tbsp horseradish sauce
Salt & Pepper

Instructions:
1. Finely chop the onion and carrot. Cook in a large saucepan for 4 minutes.

2. Crush the garlic and add to the onion and carrot, and cook for 1 minute.

3. Add the minced beef to the saucepan. Cook for 4-5 minutes stirring regularly until brown.

4. Add the tomatoes, tomato purée, 300ml of the beef stock, a pinch of mixed herbs and the Worcester sauce. Bring to the boil before turning down to a middle heat. Season with salt and pepper to taste.

5. Cover the saucepan and cook the base for about 35-40 minutes stirring regularly to not let it catch on the bottom. You want the liquid to reduce but do not allow it to dry out.

6. Whilst the base is cooking, dice the potatoes and boil for approximately 20 minutes. Once the potatoes are done (prick them with a knife to check the middles are soft), drain them and put them back in the saucepan. Put the saucepan on the hob for 30 seconds to cook off any excess liquid. Add the butter (2-3 tbsp), a dash of milk (don't add too much as this makes the mash lumpy) and the horseradish before mashing. Season with pepper and salt to taste.

7. When both the base and topping are ready, stir the frozen peas through the mince mixture and then layer in an ovenproof dish. Put in the oven at 200C and cook for 30 minutes.

8. Use the remaining stock (200ml) to prepare a gravy. Serve immediately with your selection of vegetables.