Cottage Pie

Peel and chop the onion and carrot finely. Heat the oil in a large saucepan, add the onion and cook until translucent. Add the ground beef and sauté. When the meat is thoroughly browned stir in the flour and cook for a minute. Add the tomato ketchup, Worcestershire sauce, finely chopped carrot, peas and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. Remove and discard the bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and return to the heat for a few seconds to allow any extra moisture to evaporate. Mash the potatoes with butter until creamy. Season to taste.

Preheat the oven to 375 deg. F. Spoon the meat mixture into a pie dish, then spoon the creamy mashed potato over it. Bake for 20 minutes or until the top is golden.