English cottage pie (classic method & Thermomix)

TRADITIONAL METHOD
Classic preparation
1. Peel and cut the potatoes. Steam or pressure cook for 10 minutes.
2. Meanwhile, finely chop the onion, grate the carrot and finely dice the tomato and celery.
3. Brown the onion, carrot, celery and tomato in the olive oil. Add the crushed garlic, minced meat and thyme. Cook for around 15 minutes.
4. Mix together the tomato paste, ketchup, Worcestershire sauce, flour, stock, salt and pepper. Add to the meat, bring to the boil and cook for a further 5 minutes over a high heat.
5. Mash the potatoes with the hot milk, butter, grated cheese, salt and pepper.
6. Preheat oven to 190°C.
7. Place the meat in a gratin dish and cover with the purée. Place in the oven for 30 minutes until the top is golden.

THERMOMIX® METHOD
Preparation (with Thermomix)
1. Prepare the vegetables :
Place the carrot, onion, celery, garlic, tomatoes, thyme and olive oil in the bowl.
Blend for 3 seconds on speed 5, then scrape down the sides with a spatula.
Cook for 30 min / 100 °C / reverse / simmer.
2. Add the meat:
Stir in the minced meat and loosen slightly with a spatula.
Cook for 15 min / 100 °C / reverse / simmer.
3. Season and bind the sauce:
Add the ketchup, Worcestershire sauce, tomato purée, flour, stock, salt and pepper.
Cook for 10 mins / 100°C / reverse / speed 0.5.
Pour the mixture into a gratin dish.
4. Cook the potatoes :
Rinse the bowl. Place 500g of water in the bowl.
Place the potatoes in the Varoma.
Cook for 30 min / Varoma / speed 1.
(You can also cook the potatoes in a pan of salted water).
5. Prepare the purée :
Place the milk and butter in the bowl and heat for 2 mins / 40°C / speed 1.
Add the cooked potatoes, season with salt and pepper, stir in the cheese and blend until smooth.
6. Assemble :
Spread the purée over the meat sauce using a spoon or piping bag.
7. Gratinating :
Bake in a preheated oven at 190°C for 30 minutes.