Cottage pie

Season the beef generously with salt and pepper.

Cook the meat in a large rondeau or saute pan over medium-high heat with a splash of oil, 7 to 10 minutes, until well caramelized.

Small-dice the white onions, carrots and celery; add to the meat and cook 5 more minutes on high heat, stirring.

Mince fresh rosemary and add to the pan.

Add the diced tomatoes to deglaze and stir well.

Add the beef stock and reduce by about half.

Peel and dice the Yukon gold potatoes; put them in salted cold water, bring to a soft boil and cook until fork tender.

Add a splash of Worcestershire sauce, thicken with a slurry of flour and cold water and bring to a simmer until the texture is almost like gravy; taste and adjust seasoning.

Fill individual bake-safe containers (or one large baking tray) without overfilling, adding a generous portion of peas; cool at least 30 minutes.

Strain the potatoes and pass them through a ricer or a semi-fine strainer.

Add the grated aged white cheddar, butter, cream and two egg yolks and fold together.

Pipe the potato over the filling from a piping bag with a star tip, in a weave or straight corduroy lines; clean the edges.

Bake at 400F for about 20 minutes; broil the tops toward the end for a crisp topping if wanted.

Cool at least five minutes before serving; optionally grate fresh cheese over the top or sprinkle fresh herbs and cracked black pepper.