Cottage Pie with Maple-Caramelised Vegetables

FOR THE COTTAGE PIE

• 450g lean beef mince
• 2 tbsp olive oil
• 225g onion, diced finely
• 175g carrot, diced finely
• 2 garlic cloves, chopped
• 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 Canadian maple syrup (preferably amber syrup for its rich taste)
• Salt and pepper, to taste

FOR THE VEGETABLES

• 100ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 2 tbsp English mustard
• 2 tbsp Tabasco sauce
• 4 tbsp Worcestershire Sauce
• 400g seasonal vegetables

COTTAGE PIE

1. In a large pan, add olive oil and brown the mince.
2. Add the onion, carrot and garlic and cook until soft but not brown.
3. Add stock or water to the pan.
4. Add chopped tomatoes, a bay leaf, Worcestershire sauce, maple syrup and tomato ketchup.
5. Bring to boil and cook on low heat for an hour. Keep adding water if it gets too dry.
6. For the mashed potatoes, peel potatoes and cut into equal pieces. Boil until soft.
7. Drain into a colander and add back to pan to evaporate all moisture.
8. Mash potatoes dry, then add milk and beat in butter. Season to taste.
9. Preheat oven to 220°C/200°C fan.
10. Place the mixture into an oven-proof dish and top with the mash potatoes.
11. 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.

CHEF'S TIP

1. Use cauliflower mash or sweet potato mash if you’re looking for a healthy alternative.