Curtis Stone lets us in on the secrets to his Granny’s cottage pie in this video (RECIPE BELOW). “Sometimes you just feel like a classic comfort meal,” says Curtis. “This hearty dish is pretty special to me – my Granny used to make it for me and my brother.” Hope you enjoy this hearty and filling cottage pie as much as Curtis does.

SUBSCRIBE
Get 2-3 brand new videos every week (TUE, THU, FRI), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/Jj6YCG

CURTIS STONE’S GRANNY’S COTTAGE PIE
Serves 4 Prep 25 mins (+ 5 mins standing time) Cooking 30 mins

1kg brushed potatoes, peeled, cut into 3cm pieces
½ cup (125ml) Coles Full Cream Milk, warmed
40g Coles Butter, melted, divided
500g Coles Australian Beef 3 Star Mince
1 small brown onion (about 150g), cut into small dice
2 medium carrots (about 200g), peeled, cut into small dice
2 celery sticks, cut into small dice
2 garlic cloves, finely chopped
2 tbs Coles Tomato Paste
1 tbs Coles Plain Flour
2 cups (500ml) Coles Beef Liquid Stock

1. Place potatoes in a large saucepan and add enough cold salted water to cover by 2.5cm. Cover and bring to a simmer over high heat, then tilt the lid, reduce heat to medium and simmer for 15 mins or until potatoes are tender.
2. Drain potatoes in a metal strainer and place strainer over the hot saucepan to evaporate excess steam. Pass potatoes through a potato ricer into the saucepan (alternatively, mash with a potato masher). Fold in milk and half the butter. Season with salt.
3. Meanwhile, heat a large heavy frying pan over high heat. Add beef and cook, stirring to break up any lumps, for 6 mins or until cooked and beginning to brown. Using a slotted spoon, transfer beef to a bowl and set aside.
4. Pour off all but 1 tbs fat from pan and heat over medium heat. Add onion to pan and cook, stirring, for 2 mins or until pale golden. Add carrots, celery and garlic. Cook, stirring, for 6 mins or until veg