Cottage Pie with Colcannon Mash

Mince Filling

• 100 g Cheddar cheese cut in pieces (2 cm)
• 1 garlic clove
• 1 tsp fresh rosemary leaves
• 100 g onions quartered
• 100 g carrots peeled, cut in pieces (2 cm)
• 15 g olive oil
• 500 g beef mince broken in pieces
• 125 g button mushrooms quartered
• ½ beef stock cube (for 0.5 l) crumbled
  of ½ tsp beef stock paste, homemade
• 125 g water
• 15 g tomato purée
• 10 g Worcestershire sauce
• 400 g tinned chopped tomatoes
• 2 tsp sugar
• ½ tsp fine sea salt plus extra to taste
• ¼ tsp ground black pepper plus extra to taste

Colcannon Mash

• 100 g kale stalks removed, cut in pieces (2 cm, see tip)
• 2 pinches ground black pepper
• 1 tsp fine sea salt
• 550 g floury potatoes peeled, cut in pieces (5 mm)
• 170 g whole milk
• 30 g unsalted butter diced
• 1 spring onion thinly sliced diagonally, for garnishing