Homestyle Favourite Crispy Cottage Pie

• 500 g Minced Beef
• 160 g Pancetta, cubes
• 1 Onion, chopped
• 2 Carrot, chopped
• 2 Celery, stick, chopped
• 0.5 Turnip, chopped (you could use 2 parsnips chopped)
• 2 Garlic, cloves, chopped
• 1 kg Potato, sliced
• 1 cup Frozen Peas
• 2 tbsp Plain Flour
• 200 ml Red Wine
• 400 ml Beef Stock
• 5 tbsp Garlic Olive Oil
• 1 tbsp Tomato Purée
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme

Instructions

1. 1
   Heat 2 tablespoons of garlic oil in a pan, then add the onion, carrots, celery, turnip, garlic, and thyme and cook for 15-20 minutes. Stir now and again so it doesn't catch.
2. 2
   When everything has softened nicely, add in the pancetta and cook until crispy.
3. 3
   Add the minced beef, breaking it up as you go, and cook until browned.
4. 4
   Next, mix in the flour, tomato purée and wine, then increase the heat and cook for a few minutes. Stir in the stock, peas, and Worcestershire sauce.
5. 5
   Get your oven ready by preheating to 220C (200C Fan).
6. 6
   Meanwhile, bring the mixture to a simmer and cook, uncovered, for 30 minutes. By the end of this time the gravy should be lovely and thick.
7. 7
   Spoon the meat mixture into an ovenproof dish and then you can get on with preparing the topping.
8. 8
   For the topping, simply slice the potatoes and then lay the slices on top of the meat mixture, overlapping them slightly.
9. 9
   Brush the remaining garlic oil over the potatoes and season generously.
10. 10
    Pop the dish into the preheated oven and bake for 30-45 minutes, until the potatoes are a lovely golden colour and crisp on top.