Italian Cottage Pie with Broccoli

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Cook potatoes in pot of boiling water for about 12 minutes, until soft. Drain and return to pot with butter and milk. Mash until smooth then fold through basil pesto. Season to taste with salt and pepper.
3. While potatoes are cooking, prepare filling. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef mince for about 4 minutes, stirring to break up meat. Add onion, leek, carrot and cottage pie spice mix and cook a further 3 minutes, until softened.
4. Add wine/stock, passata, tomato paste, stock, vinegar and sugar. Simmer for 5–6 minutes, until thickened slightly. Season and transfer to a large baking dish. Top with mashed potato, smooth out with a spoon and then drag a fork over to make a wave pattern. Bake for about 20 minutes.
5. While pie is cooking, cut broccoli into medium florets and dice stem 1cm. Place in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil and season with salt and pepper.
6. Spoon cottage pie onto plates and serve a few pieces of broccoli on the side.