Cottage Pie - Dutch Oven

Ingredients 
1kg Brisket Mince 
1 onion , finely chopped
1 carrot , finely chopped
1 rib celery , finely chopped
1 tbsp tomato paste 
Thyme & Rosemary chopped 
1/4 cup corn flour
3 cups beef stock 
Splash of Worcestershire sauce
2 tbsp of your favorite rub 
Mash potato
Parmesan cheese 

Method

1. Place your Dutch oven over coals to preheat, then begin browning your mince.

2. Once mince has taken on colour add onion, carrot celery, thyme and rosemary, keep cooking till veg has softened.

3. add your favorite rub and corn flour, stri vigourlsy so the corn flour doesn't clump and add warmed up beef stock and mixing through till a gravy has formed.

4. Add a splash of worchestire sauce and tomato paste, stiring through and cover with lid for 15-20min.

5. Remove lid and check consistency, if still runny continue stirring till reduced and thickened.

6. Top and spread mash potato, sprinkle on Parmesan cheese. 

7. Place lid on and remove coals from bottom and place on top of the lid to start melting and browning the cheese.

8. Allow the cottage pie to rest for 30min, garnish with chopped parsley and serve.