NESTLÉ® GOLD Cornflakes Cottage Pie

Heat a deep frying pan over a medium heat with 1tbsp of olive oil

Add the diced onion and carrot and sweat for around 1 minutes until soft

Turn up the heat and add the beef mince, cooking for 5-10 minutes - you want to get a little caramelisation to the meat

Turn the heat back to medium and add the peas, the chopped tomatoes and the stock cube

Bring to a simmer then cover and leave to bubble away for half an hour or so, stirring occasionally until you have a rich ragu

While the ragu is cooking, make your mashed potato topping: chop the potatoes into large chunks and bring to the boil in a large pan of salted water

Cook for 5-10 minutes until soft and then drain

Return to the saucepan along with the butter, a splash of milk and a pinch of pepper

Mash until you have a nice smooth consistency

- place the cooked ragu into an ovenproof dish or divide between four individual ramakins if you prefer
- top with the mashed potato and use a fork to lift the mash up in peaks
- sprinkle liberally with the crushed corn flakes
- place on a baking tray and bake in a pre-heated oven at 180 °C for around 25 minutes until golden brown and bubbling