Hearty Beef Cottage Pie

Place the potato and boiling water from the kettle in a medium saucepan over a high heat. Boil for 10-15 minutes, or until the potato is soft when pierced with a knife. Drain and set aside in a colander to allow the excess moisture to evaporate. Return the saucepan to a low heat and add the garlic, butter and milk. Cook for 1-2 minutes, or until fragrant. Turn off the heat. Return the potato to the saucepan and mash using a potato masher or fork. Season to taste with salt and pepper. Cover to keep warm.

Meanwhile, finely chop the brown onion, peel and dice the carrots, dice the zucchini and celery and pick and finely chop the rosemary and thyme leaves. Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, carrot, zucchini and celery and cook for 5-6 minutes, or until softened. Add the rosemary and thyme and cook for a further 1-2 minutes, or until fragrant.

Add the diced beef and plain flour and cook for 2 minutes, or until browned. Add the Dijon mustard, Worcestershire sauce (if using), warm water and crumble in the beef stock cube. Stir to combine. Reduce the heat to low and simmer for 10 minutes to develop the flavours.

Preheat the grill to high. Spoon the beef mixture into a small pie dish or individual ramekins. Top with the garlic mash. Place the pie under the grill and cook for 7-8 minutes, or until golden on top.