Traditional Cottage Pie

Peel and cut the potatoes into large chunks. Cook in salted water until soft. Do not overcook the potatoes, as they will still bake later.

While the potatoes are cooking, peel and chop the onion and carrots. In a large frying pan, heat a drizzle of olive oil and sauté the chopped onion and garlic until transparent.

Add the meat to the pan and cook until browned all over. Be sure to shred the meat well with a wooden spoon to prevent large lumps from forming.

Add the carrots and peas to the pan, along with the thyme. Pour in the beef broth, season to taste with salt and pepper and simmer for 15-20 minutes.

Meanwhile, prepare the mashed potatoes. Once cooked, drain and mash the potatoes together with the milk and butter until you obtain a smooth puree. If the mashed potatoes seem too thick or dry, do not hesitate to add a little more milk.

Preheat the oven to 200°C. In an ovenproof dish, place the meat and vegetable mixture on the base. Cover with the mashed potatoes and spread evenly with a spatula. Sprinkle with grated cheese.

Bake in the oven for 25-30 minutes, until the cheese is golden brown and bubbly. Let stand for a few minutes before serving.