Neven Maguire's Italian Style Cottage Pie

INGREDIENTS

• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 550g Simply Better Irish Angus Beef Mince
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Tbsp. Simply Better Italian Tomato Puree
• 300ml Simply Better Irish Made Angus Beef Stock
• 1 Jar Simply Better Italian Grilled Peppers, drained and diced
• 2 Carrots, diced
• 1 Large Onion, finely diced
• 2 Celery Sticks, diced
• 2 Garlic Cloves, crushed
• 1 Tsp Dried Oregano
• Small Bunch Fresh Basil Leaves, finely chopped
• 200ml Red Wine
• Knob of Butter
• Sea Salt
• Freshly Ground Black Pepper
• Steamed Green Vegetables, to serve

For the Parmesan Potatoes:

• 80g Simply Better Parmigiano Reggiano PDO, finely grated
• 2 Tbsp. Simply Better Italian Basil Pesto alla Genovese with PDO Genovese Basil
• 1kg Baby Potatoes, cut into halves
• Sea Salt
• Freshly Ground Black Pepper

DIRECTIONS

1. Put a skillet pan over a high heat and add a little of the rapeseed oil. Add the mince beef to the pan breaking it up with a wooden spoon and turning it over. Cook the mince for 5-10 minutes until it’s a nice golden brown colour, then transfer to a plate or bowl.
2. Add the butter to the pan and allow it to melt over a medium heat. Add in the onion and sauté for 2-3 minutes, then add the garlic, carrots, celery and cook for another 2-3 minutes.
3. Tip in the browned beef mince and oregano, stirring to combine. Add in the red wine and simmer until almost reduced, then add the tomato puree followed by the diced grilled peppers and stir to combine. Add in the chopped tomatoes and beef stock and season with salt and pepper then bring to the boil and then reduce the heat to a gentle simmer and cook for 30-40 minutes until meltingly tender. If the sauce becomes too thick add a little water or extra stock. Once cooked add the basil and taste for seasoning. Set aside to cool.
4. To make the parmesan potatoes, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 10-15 minutes, until tender. Drain the potatoes and crush with a fork or masher. Mix in the pesto and half the parmesan and season generously.
5. Preheat the oven to 180°C (350°F / Gas Mark 4). Spoon the crushed potatoes over the mince and sprinkle over the remaining parmesan. Cook the cottage pie for 25-30 minutes, until bubbling and golden brown. Serve straight to the table with the steamed green vegetables.