Cottage pie with Guinness

Place a large frying pan over a high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned. Once cooked, tip the mince into a sieve or colander to drain off the fat.

Place another large pan over a medium-high heat and add a little olive oil. When hot, fry the onions, with the garlic and thyme, for 8 – 10 minutes until soft and golden.

Add the browned mince, tomatoes and tomato purée. Stir constantly for 4 – 5 minutes.

Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil. Turn the heat down and simmer for 20 – 25 minutes, by which time the mixture should be thick and glossy. Continue to simmer for another 5 – 10 minutes if it doesn’t seem quite thick enough.

Remove from the heat. Preheat the oven to 180°C. Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat. - Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and egg yolk. Taste and adjust the seasoning. Spoon the mince mixture into the bottom of a 2-litre pie dish. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake the cottage pie in the oven for about 30 minutes until bubbling and golden brown.