Cottage pie with maple caramelised vegetables

Cottage pie

• 100g pancetta
• 450g lean beef mince
• 2 tbsp olive oil
• 225g onion, diced finely
• 175g carrot, diced finely
• 2 garlic cloves, chopped
• 1 glass of red wine
• 300ml chicken stock or water
• 450g chopped tomato
• Bay leaf
• 2 tbsp Worcestershire Sauce
• 3 tbsp tomato ketchup
• 1kg Desiree potatoes
• 100ml whole milk
• 80g butter
• 25g Parmesan, grated
• 100ml pure maple syrup
• Salt and pepper, to taste

Vegetables

• 100ml pure maple syrup
• 2 tbsp English mustard
• 2 tbsp Tabasco sauce
• 4 tbsp Worcestershire Sauce

COTTAGE PIE

1. Cook pancetta in a frying pan until crispy. Transfer to saucepan.
2. Brown mince in pancetta fat in frying pan and add to saucepan.
3. Add olive oil to the pancetta fat and fry onion, carrot and garlic until so but not brown. Transfer to saucepan.
4. Deglaze frying pan with red wine and pour liquid into saucepan.
5. Cover mince and other ingredients with stock or water.
6. Add tomatoes, the bay leaf, Worcestershire sauce, maple syrup and tomato ketchup.
7. Bring to boil and cook on low heat for an hour. Keep adding liquid if it gets too dry.
8. For the mashed potatoes, peel potatoes and cut into equal pieces. Boil until soft.
9. Drain into a colander and add back to pan to evaporate all moisture.
10. Mash potatoes dry, then add milk and beat in butter. Season to taste.
11. To finish, preheat oven to 220°C/200°C fan.
12. Place the mixture into an oven-proof dish and top with potatoes.
13. Cook for about 20 minutes then add the grated cheese to brown under the grill.

VEGETABLES

1. Choose vegetables in season, prepare and blanch individually until cooked.
2. For the maple glaze, mix the maple syrup, mustard, Tabasco and Worcestershire sauce together.
3. Reheat the vegetables and then add maple glaze to serve with cottage pie.

TO SERVE

CHEF'S TIP