Classic Cottage Pie with Brown Butter Mash

Finely dice the onions, carrots, and celery to a uniform size. Mince the garlic. Peel the potatoes and cut into 5 cm chunks. Finely grate the cheddar. Warm the milk gently in a small saucepan and set aside.

Heat the oil in a large heavy-bottomed pan or Dutch oven over high heat until shimmering. Add the beef mince in a single layer without stirring and cook for 5 minutes until deeply browned and a crust forms on the bottom, then break apart and stir.

Reduce the heat to medium. Add the onion, carrot, and celery to the pan and cook for 8 minutes, stirring occasionally, until the vegetables are softened and translucent.

Add the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.

Scatter the flour over the meat mixture and stir for 1 minute to coat evenly.

Pour in the red wine and scrape up any browned bits from the base of the pan. Cook for 4 minutes until the wine has reduced by half.

Add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Stir to combine, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and holds a trail when parted. Remove the thyme sprigs and bay leaves. Season generously with salt and pepper.

While the filling simmers, place the potato chunks in a large pot of cold salted water and bring to a boil over high heat. Cook for 18 minutes until completely tender when pierced with a knife.

Drain the potatoes thoroughly, then return them to the hot pot over low heat and shake for 1 minute to steam off any excess moisture.

In a small saucepan, melt the butter over medium heat and continue cooking for 3–4 minutes, swirling constantly, until the milk solids turn golden and it smells nutty. Remove from heat immediately.

Pass the potatoes through a ricer or food mill into a large bowl. Pour in the brown butter, warmed milk, and egg yolk and fold gently until just combined and smooth. Season with salt and white pepper.

Preheat the oven to 200°C (180°C fan / 400°F). Transfer the beef filling into a deep 25 × 20 cm baking dish and spread level.

Spoon the mash over the filling and spread to the edges with a spatula, then drag a fork across the surface in a crosshatch pattern to create ridges. Scatter the grated cheddar evenly over the top.

Bake for 25 minutes until the topping is golden and the filling is bubbling visibly at the edges. Rest for 10 minutes before serving.