Cottage Pie

Steps

1. Brown ground meat, set aside. Add oil to pan and add vegetables, cook until tender. Add garlic, flour, and tomato puree, increase heat and cook for a few minutes.
2. Return beef to the pan. Pour in the wine, and boil to reduce slightly. Add stock, worchestershire sauce and herbs. Bring to simmer and cook for 45 minutes, uncovered. Gravy should be thick and coating meat. Check after 30 minutes; if a lot of liquid remains, increase heat. Season well, then discard thyme and bay leaves.
3. Meanwhile, make mash. Bring potatoes to a boil in salted water, then simer until tender. Drain and let steam dry. Mash well with milk and butter, season with nutmeg, salt, and pepper.
4. Spread filling into 9x13 pan. Pipe or spoon on mash to cover. Bake at 425 F convection (or 400 F regular) for 25-30 minutes or until top is golden.