Halloumi cottage pie

• 4 tbsp beef gravy granules
• 1 beef stock cube
• 800ml boiling water
• 3 tbsp olive or vegetable oil
• ½ tsp sea salt
• 1 large onion, very finely diced
• 2 carrots, very finely diced
• 2 celery sticks, very fiely diced
• 300g chestnut mushrooms, very finely chopped
• 1 tsp fresh garlic cloves, finely grated
• ¼ tsp fresh thyme leaves
• 4 tbsp tatli biber salcasi (Turkish sweet red pepper paste) or tomato purée
• 800g beef mince
• ½ tsp coarse black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp pomegranate molasses
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1.5kg Maris Piper or King Edward potatoes (weigh them after they have been peeled, cut into small 5cm chunks)
• 50g butter
• 150ml milk
• 50g grated Pecorino Romano
• 75g grated halloumi
• ½ tsp dried mint
• 1 large egg yolk, whisked
• 1 tsp sesame seeds
• Salt and pepper to taste

Instructions

1. 1

   1. Add the gravy granules and crumbled stock cube to a measuring jug and top up with the boiling water, stirring constantly until fully dissolved.

2. 2

   2. In a separate pan on a medium heat, add the oil and heat up, then add the carrots, onions and celery, sprinkle over a little salt and soften for 12-15 mins.

3. 3

   3. Add the mushrooms, garlic and thyme leaves to the pan. Stir for a few more mins, and once fragrant, add the red pepper paste or tomato puree to the pan and combine with the softened vegetables.

4. 4

   4. Add the mince to the pan, breaking it down with a wooden spoon and allowing it to brown. Season with a little black pepper.

5. 5

   5. Pour the balsamic vinegar, the pomegranate molasses, the Worcestershire sauce, and the gravy mixture into the pan and stir well. Add the bay leaves, bring to the boil and then simmer, half covered with the lid, on a low heat for 30-40 minutes until thick and reduced.

6. 6

   6. While the mince filling is cooking on the hob, place the potatoes in a large pan of cold water, with a good pinch of salt, on a medium-high heat and bring up to the boil for 20 minutes, after which they should be soft.

7. 7

   7. Once the mince is cooked, take off the heat and pour the filling into your baking dish (20 cm width x 26cm length) and allow it to cool.

8. 8

   8. Preheat the oven to 200℃/ 180℃ fan.

9. 9

   9. Drain the boiled potatoes with a colander, then mash them through a sieve/ ricer. Place the potatoes back in the dry pan and cover with the lid to keep warm.

10. 10

    10. Add the milk and the butter to a small pan and melt over a medium-high heat until piping hot. Pour the buttery milk over the mashed potatoes and mix until creamy. Check the seasoning and then stir through the grated cheeses and dried mint.

11. 11

    11. Top the cooled cottage pie filling with the mashed potato. As you spread the mash, flick up the spoon a little for a textured finish which will crisp up when cooking. Brush the mashed potato with the beaten egg yolk and sprinkle over the sesame seeds and the remaining thyme leaves.

12. 12

    12. Place on a tray on the middle shelf of the oven for 30-40 minutes until golden and crisp. Allow to cool a little before serving.