Cottage pie - minced meat dish with mashed potatoes

Peel the potatoes and cut them into pieces. Cut the winter root into small cubes. Chop the onion.

Boil the potatoes in a pan with a large bottom of water with a little salt in 20 minutes.

Preheat the oven to 200 ° C. Heat half of the butter in a frying pan and fry the chopped flour. Add the onion and carrot and fry for 3-4 minutes.

Sprinkle the flour over it and pour the tomato paste, Italian herbs and the stock through it and bring it to the boil.

Drain the potatoes, crush them and stir them with the milk and the rest of the butter into a creamy puree.

Put the minced meat mixture in the baking dish and sprinkle the peas on it. Divide the puree over it, smooth the top and sprinkle the cheese over it. Put the dish in the middle of the oven and bake the pie in 25 minutes until golden brown and done.