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