Cottage Pie with Maple Caramelised Vegetables

INGREDIENTS:
Cottage Pie:

• 100g pancetta
• 450g lean beef mince
• 2 tbsp olive oil
• 225g onion, diced finely
• 175g carrot, diced finely
• 2 garlic cloves, chopped
• 1 glass of red wine
• 300ml chicken stock or water
• 450g chopped tomato
• Bay leaf
• 2 tbsp Worcestershire Sauce
• 3 tbsp tomato ketchup
• 1kg Desiree potatoes
• 100ml whole milk
• 80g butter
• 25g Parmesan, grated
• 100ml pure maple syrup
• Salt and pepper, to taste

  Vegetables:

• 100ml pure maple syrup
• 2 tbsp English mustard
• 2 tbsp Tabasco sauce
• 4 tbsp Worcestershire Sauce

METHOD:

• Cook pancetta in a frying pan until crispy. Transfer to saucepan.
• Brown mince in pancetta fat in frying pan and add to saucepan.
• Add olive oil to the pancetta fat and fry onion, carrot and garlic until so but not brown. Transfer to saucepan.
• Deglaze frying pan with red wine and pour liquid into saucepan.
• Cover mince and other ingredients with stock or water.
• Add tomatoes, the bay leaf, Worcestershire sauce, maple syrup and tomato ketchup.
• Bring to boil and cook on low heat for an hour. Keep adding liquid if it gets too dry.
• For the mashed potatoes, peel potatoes and cut into equal pieces. Boil until soft.
• Drain into a colander and add back to pan to evaporate all moisture.
• Mash potatoes dry, then add milk and beat in butter. Season to taste.
•  To finish, preheat oven to 220°C/200°C fan. Place the mixture into an oven-proof dish and top with potatoes.
• Cook for about 20 minutes then add the grated cheese to brown under the grill.
• Choose vegetables in season, prepare and blanch individually until cooked.
• For the maple glaze, mix the maple syrup, mustard, Tabasco and Worcestershire sauce together.
• Reheat the vegetables and then add maple glaze to serve with cottage pie.