One of my favourite dishes to make. Cottage Pie. Personally I prefer Shepherds Pie (with lamb) but the better half does not like lamb so this is as close as I can get.

I also like to reduce the filling when cooking until the sauce is very thick. This means it does not run out into the dish once you start taking chunks out of the finished pie, but becomes nice and gooey when you mix it up with the mash potatoes on your plate.

A great British dish which, if well seasoned with fresh herbs and a generous splash of Worcester sauce, never fails to satisfy.