• Preheat the oven at 220^oC (200^oC fan)

Mash

• Peel the Potatoes and cut them up into large chunks to make it easier to put them into the large boiling pot
• Boil the potatoes for 40-60 minutes at a medium-high heat or until the potatoes are fully boiled
• Drain water from the boiling pot containing the potatoes
• Then, in a separate bowl or the pot that was use to boil the potatoes, with a masher start mashing the potatoes and slowly add in the milk to make it easier to mash
• After that, add in the parmesan cheese and rosemary to the mash

Beef Mixture

• Whilst the potatoes are boiling, start making the beef mixture for the cottage pie
• Add olive oil to a saucepan and put it on high heat
• Whilst the olive oil is heating up, finely chop up the white onions, carrots, red peppers and snap peas
• Once the olive oil is sizzling in the saucepan, add in the white onions and let them sit by themselves until they are a nice golden brown colour
• Next, add in the chopped carrots, red peppers and snap peas
• Add in the mince beef and wait until it is a nice brown colour – this should take approximately 15-20 minutes.
• Once the beef is fully cooked, add in the tomato paste, cherry tomatoes, Worcestershire sauce, beef stock mixture and sweet corn (including the water from the sweet corn can for some sweetness).

Assembly and Cooking

• To assemble, add the beef mixture to an oven dish and then place the mash on top
• To get those nice lines on top of the mash, get a fork and slowly drag the fork along the mashed potatoes
• Next put the cottage pie in the oven for 20-35minutes or until the potato mash is a golden brown on top
• Now for my favourite part, dig in and eat! 😊