Cottage pie with cheddar and mustard mash

Preheat oven to 180C/ 350F. Fry the beef in 1 tbsp of olive oil in a large frying pan, until thoroughly browned. Add the carrots, celery and onions and cook gently until softened. Stir in the tomato purée and then add the flour. Stir well. Add the Worcestershire sauce and the beef stock, and then simmer on a medium heat for 15-20 minutes until the sauce has thickened. Add salt and pepper.

While the beef is cooking, boil potatoes until soft and mash with butter, cheddar cheese, salt and mustard.Add the beef mixture into a large pie dish and top with the mashed potato. Bake for 30 minutes until golden.