Kitchen garden cook

The ultimate cottage pie Ingredients 1kg short ribs, bone in 1 onion, diced2 carrots, diced2 celery stalks, diced3 cloves garlic, grated2tbspn tomato purée1tbspn plain flour200ml red wine500ml beef stock2 sprigs thyme2 bay leaves1tbspn Worcestershire sauce For the mushroom layer 250g wild mushrooms, chopped2 cloves garlic, grated3 sprigs thyme50ml double cream For the Parmesan mash 1.5kg potatoes, such as Maris Piper150ml double cream100g unsalted butter75g grated Parmesan1tspn Dijon mustard100g Gruyère cheeseFresh thyme to decorate Method 1 Preheat your oven to 160˚C fan/180˚C/350˚F/gas mark 4. 2 Heat a splash of olive oil in a large casserole dish with a lid. Brown the short ribs on all sides and set aside. To the same dish add the diced onion, carrots and celery. Cook until softened, then stir in the garlic and tomato purée and cook for another couple of minutes. Sprinkle over…