Cottage Pie

1. Place potatoes in a large saucepan, cover with water, then drain. Cover with water again and bring to the boil. Boil for 20 minutes, or until soft.
2. Meanwhile, preheat oven to 180ºC fan bake. Heat oil in a large non-stick pot or frying pan on medium-high. Sauté carrot, onion and garlic until tender (about 5 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over
3. Stir in Barker’s Cottage Pie Meal Sauce, then rinse the jar out with 1/4 cup (60ml) water and add this too. Add peas and stock cube, if using. Simmer for 5-10 minutes, until sauce has thickened. Remove from heat and season with salt and pepper to taste.
4. Drain potatoes well. Add butter and milk and mash until smooth. Season with salt and pepper to taste.
5. Transfer mince mixture to large round/square (approximately 25cm) oven-safe dish. Top with mashed potato, sprinkle with parmesan and drizzle with a little olive oil. Bake for 25-30 minutes, or until golden on top and piping hot in the middle.
6. Serve with a simple salad or your favourite veggies

Tips

1. This cottage pie is a great make-ahead meal. Assemble and refrigerate up to 3 days in advance, then bake just before serving.