When summer turns to autumn, the skies are low and grey and you feel the first chill of winter in the air there’s nothing else for it than a comforting home made pie - especially when the cold comes and August isn’t even over yet!

Whether it is a crusty pastry pie, a soothing fish, a sweet custard covered fruit or, as here, my favourite combination of mince and mash, a pie is ideal when summer deserts us. This cottage pie is simple to make and like a warm hug to eat.

So, as the drizzle falls outside, spend an hour and a half in the warm kitchen. Its worth it for the soul.

Ingredients

4 medium-large potatoes (approx 800g)
500g beef mince
2 medium onions
1 medium carrot
3 tablespoons tomato paste
225ml beef stock
Dried herbs (2 bay leaves, thyme, oregano but you can mix and match your favourites)
splash milk and generous knob of butter (for mash, say 40g)
Cheddar Cheese for top (50g)
S&P, olive oil

Serves 3-4

1 Peel potatoes and put kettle on to boil, chop into 6/8 and put in pan with boiling water.
2 Chop onions and fry gently in big, deep saucepan for 8 minutes
3 Make up stock, turn on oven to 170 to warm, grate cheese
4 Add beef and break up well whilst browning, once brown add tom paste and cook for a further 2 mins
5 Add herbs, stir, add stock (so that it barely covers meat and onions), bring to a lively simmer, uncovered
6 Once pots have been boiling for 15-20 mins (about now) drain and mash with S&P, butter and a splash of milk, mash until you think you have mashed enough, and then mash a bit more (who says cooking isn’t good exercise!)
7 Put beef mixture into a caserole dish, cover with mash, sprinkle over cheese and pop it in the oven for 25 minutes (until cheese is bubbling and browning on top) serve with steamed greens, runner beans or some-such and enjoy the simple, comforting flavours warming right through to your toes.