Cottage Pie is a classic, but a few tasty twists can take this midweek favourite from humdrum to "aah Bisto".
In a non–stick pan, fry the beef mince on a high heat for 5 minutes or until browned.
Add the onion and carrot and continue to cook for 2 minutes.
Add the tomato puree and cook for a further minute.
Add the red wine and cook for 3-4 minutes.
Add the water, Bisto Best Beef Gravy Granules, peas, Worcestershire sauce and rosemary. Stir well, turn down the heat and gently simmer for 20 minutes
Place the beef mixture into a baking dish and allow to cool.
While the beef is cooling, make the mashed potato andpreheat the oven to 200 degrees celsius. Place the potatoes into a pan and cover with cold water. Add a pinch of salt. Place onto the heat and bring to the boil.
When boiling, reduce the heat to and keep at a medium simmer. Simmer for 20-25 minutes until the potatoes are cooked through. You should be able to push the tip of a knife through the potatoes.
Once the potatoes are cooked, drain in a colander. Make sure all of the water has drained off. Pot the colander on top of your pot and leave to stand for a few minutes, this allows the steam to escape so you'll end up with fluffy mash.
Put the potatoes back in the pot and mash them, getting rid of all the lumps. Add the butter and mash again until it's combined. Add the egg yolks and mix well again. Season with a little salt and pepper.
Carefully top the beef mixture with the mashed potato. Use two spoons to make it easy to place the mash without squashing it into the beef. You can also use a piping bag if you have one. Cover the beef mixture completely and make lines in the mash by running a fork across the surface.
Bake in the oven for 20–25 minutes or until the potato is browned and everything is piping hot.
Dollop a generous serving onto a plate and enjoy.