Cottage Pie

Preheat oven to 180ºC (160ºC fan). Heat the oil over a medium-high heat. Add onion, carrot and celery. Cook for 5 to 7 minutes or until tender, stirring often. Add mince and cook for a further 5 minutes or until mince is browned. Stir regularly to break up the mince.

Add wine and cook for a further 4 minutes or until the liquid evaporates. Reduce heat to medium-low. Add tomato and Worcestershire sauces and season with pepper to taste. Cover and simmer for 15 minutes. Remove from heat and add frozen mixed vegetables and stir.

Make potato mash. Place potatoes in a saucepan. Cover with cold water and bring to the boil over a high heat. Reduce heat to medium. Cook uncovered for 15 to 20 minutes or until tender. Shake pan over low heat for 2 minutes to dry potatoes. Add milk and mash until smooth.

Spoon mixture into a 6cm-deep (10 cup capacity) baking dish. Top with potato mash. Brush with melted butter. Bake for 20 to 25 minutes or until piping hot and the potato mash is golden.

As the cottage pie is finishing, cook the frozen vegetables. Serve.