A classic British comfort dish with seasoned minced beef and vegetables in a rich gravy, topped with creamy mashed potatoes and baked until golden and crisp.
Preheat the oven to 375°F (190°C) fan/convection. Heat the olive oil in a large saucepan and sauté the diced onions and carrots until soft.
Add in the minced beef and cook until browned. Stir in the flour and cook for 5 minutes.
Gradually add the beef stock, tomato puree, Worcestershire sauce, mixed herbs, and a pinch of salt and pepper. Stir and bring to a boil. Turn the heat down, cover, and simmer for 10 minutes.
Transfer the mixture into an ovenproof dish and allow it to cool slightly before adding the topping.
Place the peeled and quartered potatoes in a pan halfway full with cold salted water. Bring to a boil over high heat, then reduce to low and simmer for 20 minutes or until tender.
Drain the potatoes and leave to steam dry for 5 minutes. Place the pan back over medium heat.
Add the cream and butter to the pan and heat until the butter melts. Return the potatoes to the pan and take off the heat. Season with salt and pepper and mash until smooth.
Spoon the mash over the cottage pie filling and spread it out using a fork. Bake in the preheated oven for 25 to 30 minutes until golden and crisp on top.