Classic Cottage Pie

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1. 1Step 1: Heat oil in a large pan over medium-high heat. Add the diced onion, carrot and celery. Cook until softened, about 5 to 7 minutes. Add the garlic and cook for 30 seconds.
2. 2Step 2: Add the mince and allow to brown, about 7 to 8 minutes.
3. 3Step 3: Stir in the tomato paste and cook for 1 minute. Add the seasonings and sprinkle the flour over the meat and vegetables and stir for another minute.
4. 4Step 4: Pour in the red wine and scrape up any browned bits from the bottom of the pan.
5. 5Step 5: Add the beef stock and rosemary and stir to combine. Bring to a gentle simmer and cook for 20 to 25 minutes until the gravy has thickened and the vegetables are tender. Season generously with salt and pepper.
6. 6Step 6: Peel and chop the potatoes into even chunks. Boil in salted water for 15 to 20 minutes until completely tender. Drain thoroughly.
7. 7Step 7: Mash until smooth. Stir in the butter until melted, then add the cream gradually until thick and creamy. Season with salt and pepper.
8. 8Step 8: Preheat the oven to 400°F (200°C). Pour the filling into an oven-safe baking dish. Spoon the mash on top, starting at the edges to create a seal. Spread evenly and drag a fork across the surface to create ridges. Scatter the grated parmesan over the top.
9. 9Step 9: Bake for 25 to 30 minutes until golden brown and bubbling around the edges. For extra color, broil for 2 to 3 minutes at the end. Watch carefully.
10. 10Step 10: Rest for 5 to 10 minutes before serving.