Nose to Tail Cottage Pie

• 500g fortified beef mince
• 1 scoop Organised
• 1–2 carrots, diced
• 1–2 celery sticks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato puree
• 500ml beef bone broth
• 2 bay leaves
• 1 sprig of thyme
• For the mash
• 500g potatoes
• 2 tbsp butter
• Splash of milk
• Salt
• Grated cheese, to top

Method

1. 1

   Add the carrots, onion and celery to a pan with a little tallow and cook over a medium heat until soft.

2. 2

   Add the mince and cook until browned all over.

3. 3

   Stir in the garlic, tomato puree, bone broth, Organised, bay leaves and thyme. Bring to the boil then reduce to a simmer for 40-45 minutes. You'll know when its ready when the bone broth has reduced down and its not super runny.

4. 4

   While the mince is simmering, boil the potatoes until tender. Drain and mash with the butter, milk and a good pinch of salt until smooth.

5. 5

   Spoon the mince into a baking dish, top with the mash and finish with a generous handful of grated cheese.

6. 6

   Bake at 200°C until golden brown on top, around 20-25 minutes.