Mushroom Cottage Pie

Serves 4

500g minced beef
1 onion, chopped
1tbsp sunflower oil
400g closed cup mushrooms, sliced
2tbsp plain flour
450ml beef stock
2tbsp tomato puree
2tbsp Worcestershire sauce
2tsp Dijon mustard
1 bay leaf
salt and pepper

Topping
675g potatoes, cut into chunks
150g green cabbage, finely shredded
50g butter
4 spring onions, thinly sliced
3tbsp semi-skimmed milk
25g Cheddar cheese, grated

Fry the mince and the onion in the oil for 5 mins, until the mince is browned.
Add the mushrooms and cook for 2-3 mins until they begin to brown.
Mix in the flour, then add the stock, tomato puree, Worcestershire sauce, mustard and bay leaf.
Season, then bring to the boil, stirring.  Cover and simmer for 45 mins, stirring occasionally.
Meanwhile, boil the potatoes for 15 mins until tender and drain.  Cook the cabbage in boiling water for 5 mins until just tender and drain.
Melt the butter, add the spring onions and cook for 2-3 mins until just softened.  Add the potatoes and milk, season and mash together.  Stir in the cabbage.
Spoon the mince mixture into an ovenproof dish.  Spoon the potato mixture over the top, sprinkle with the cheese and grill until golden.