Peel and finely dice the onions, carrots, celery and garlic. Pick the thyme leaves from their stalks. Pick and finely chop the parsley.
Heat a large pan and add the sunflower oil. Add the minced meat to the pan and fry until golden brown. Place the meat in a colander and allow any excess fat to drain away.
Fry the vegetables, garlic and thyme in the same pan that was used to cook the meat, adding a little of the cooking juices if necessary. Cook until they start to turn golden brown and then add the flour, stir and cook for a further 2 minutes. Add the red wine to the pan and allow to reduce before adding the stock and the tinned tomatoes. Cook at a gentle simmer for about 30 minutes until the mixture is thick. Stir in the chopped parsley and then transfer the mixture to a baking dish.
Preheat the oven to 180'C. Place the potatoes in the oven and cook for 40 minutes to 1 hour depending on size. Once cooked, cut the potatoes in half and scoop the middles into a mixing bowl. Slowly beat in the butter and the cream until you have a stiff mashed potato. Season well and then spread the mashed potato on top of the cottage pie filling. Sprinkle with freshly grated parmesan to give the pie an extra crispy top. Transfer to the oven and cook for 25 to 35 minutes until the top is golden brown and crispy.
«Finely chop left over Sunday roast beef and use in your cottage pie for a more authentic dish.»
Guaranteed to go down a treat with friends and family, cottage pie is made with minced meat, carrot, onion and celery cooked with red wine and tomatoes and then covered with a creamy mashed potato.