Cottage Pie - James Martin Chef

Ingredients

• 2k beef brisket
• 1 onion, peeled and diced
• 1 bulb garlic, 1/2d
• 1 carrot
• 1 stick celery
• 1 leek 1/2d
• Few sprigs rosemary, thyme and bay
• Salt and pepper
• 900ml beef stock
• 1.5k potatoes, peeled and diced
• 100g butter
• 200ml double cream
• Meanwhile, boil the potatoes in water until soft. Put through a ricer, add butter and season pipe or fork on top of the meat and bake for 30 to 40 minutes at 200c.
• Pop the peas into a large pan of boiling water and cook for 2 minutes. Drain, dot with butter and serve with the pie.