Di's Cottage Pie

2 carrots, peeled and chopped finely

5 medium potatoes, boiled and mashed

1 medium sized onion, peeled and chopped finely

2 cloves garlic, crushed

1 lb ground minced beef (lean)

1 Tsp corn flour

1 cup (or more) organic beef stock

1 tsp mixed herbs (rosemary and oregano) 

1 Tsp tomato purée

Dash of Lea and Perrin's

15-20 cherry tomatoes, washed and halved

1/3 cup of extra strong grated Cheddar cheese

Preheat the oven to 350 degrees.
In a saucepan cook the carrots until al dente, set aside.
In another saucepan boil the potatoes until tender, mash and set aside.
Sauté the onions and garlic gently in a frying pan with some olive oil, until they are soft and golden. 
Add the ground beef, and stir well. Season with salt and pepper. Sprinkle the corn flour over the meat mixture, cook for a few more minutes.
Add the beef stock, cooked carrots, mixed herbs, tomato purée, Lea and Perrin's and then stir, cover and simmer over a low heat for about 30 minutes. 
Transfer the beef and onion mixture to an ovenproof dish. Top with the mashed potato, and line the edge of the dish with the cherry tomatoes, so that the seeds are facing up. 
Sprinkle with the grated cheese and bake until the cheese is bubbling.

Cottage pie goes very well with boiled cabbage, and of course a nice glass of wine is always a welcomed accompaniment!
This is just the dish for a snowy night!