Jordi's Cottage Pie

INGREDIENTS:
500g minced steak, extra lean
1 large onion, finely diced.
1 large clove of garlic, crushed.
1 carrot finely diced
1 stick celery finely diced.
500mL boiling water
1 beef stock cube
1 435g tin chopped tomatoes
2 tsp dark brown sugar
1 tbs Worcestershire sauce
1 tbs HP sauce
1 tsp cracked black pepper
3 bay leaves
1/2  tsp curry powder
1 tsp heaped instant coffee powder
2 tbs freshly chopped parsley
1 sachet French Onion Soup
2 tbs gravy powder, instant style.

METHOD:
FRY the steak, onion, garlic, carrot & celery together until the the beef is browned through.
ADD all other ingredients, except for gravy powder and simmer for 30 minutes, stirring regularly to prevent sticking (you could try a slow cooker for 3 hours on high)
ADD gravy powder and thicken, if still too thin, simmer and stir until the sauce has reduced.
REMOVE the bay leaves
POUR the cottage pie mixture into an proof dish.

MASHED POTATO - Topping
Boil 4-5 large peeled potatoes until very tender (15-20 minutes) in water with a bouquet garni.
Mash with butter, cream and full-cream milk until light and fluffy.
Pipe or spoon potato on top of pie filling.
Sprinkle with a sharp cheddar cheese. Grill on high or place in oven at 180oC (GM4) for 20 minutes or until golden in colour.
( you could try to add 2 tsp mild curry powder for a different contrast)

Serve with fresh steamed vegies & a good quality chutney.