Cottage pie will be richer and more savoury with one added ingredient

There's nothing more comforting on a cold winter night than a hearty cottage pie. With its rich, savoury filling and creamy, indulgent mash on top, it's the perfect comfort food. I've been making cottage pie for years, and recently discovered a secret ingredient that makes it even more delicious. To really bring out the flavour in this recipe, a hit of dark stout or Guinness really does the trick.

I also always add an egg yolk or two to my mash that sits on top - this makes them even creamier and more luxurious. It may sound weird, but trust me - it will make the best pie you've ever had in your life.

If you want to try this decadent, warming recipe you'll need:

Ingredients for the stew

• One onion, diced

• Four carrots, diced

• Three cloves of crushed garlic

• 500g beef mince - or lamb if you fancy shepherds pie

• Two tablespoons of tomato paste

• One to 1½ tablespoons of flour

• One cup good quality beef stock

• One cup Guinness

• Worcestershire sauce

• Frozen peas

• One teaspoon each chopped rosemary and thyme

For the mash

• Five to six large potatoes

• One cup grated cheddar

• ½ cup butter

• ½ cup milk

• Two egg yolks

Method

Preheat the oven to 180C. I start by making my mash, as I find that if I leave it to the end, everything is happening too fast.

Peel and cut your potatoes and boil them until tender. Drain the pot, then put the potatoes back on the heat and shake for one minute to dry them.

Cut the heat, add your cheese and butter to the potatoes and mash. Add salt and pepper to taste. Once the mixture has cooled a little, whisk your egg yolks and milk together and add to the slightly cooled potatoes and combine. Set aside, with a lid on the saucepan to keep it warm

In a large saucepan over a medium heat, brown your mince and drain the excess fat.

Add your diced carrots and onion, and saute until the onions become translucent.

Make a hole in the middle of the mixture and add your garlic and tomato paste, then stir through until combined and add your herbs.

Add your flour and stir through until the flour has disappeared and a lovely crust of flavour has formed on the bottom of the pan.

Deglaze the pan with your Guinness and beef stock, making sure to really scrape the flour off the bottom of the pan.

Add your Worcestershire sauce and simmer until thick, then add your frozen peas.

Spoon your stew into a large oven-safe dish and then add the potatoes on top. Rough the surface of the potato with a fork - this will create those lovely nooks and crannies that get all crispy in the oven.

Put in the oven for 15 minutes, then remove and add another handful of cheddar on top. Bake for another 10-15 minutes until golden and crispy.