October 20, 2009 - 15:09 BST hellomagazine.com Brian Turner's mustard crust cottage pie GALLERY Ingredients (Serves 4-6)2 tbsp olive oil 1 onion, peeled and sliced 2 cloves garlic, crushed 650g/1¼lb Freedom Food labelled minced beef 1 swede, peeled and diced 2 large potatoes, peeled and diced 2 tbsp Worcestershire sauce 1 tsp wholegrain mustard 600ml/1pt beef stock 225g/8oz fresh tomatoes Salt and freshly ground black pepper 8-10 slices white bread 125g/4oz butter, softened 25g/1oz Dijon mustard Method Preheat oven to 200°C, 400°F, Gas 6. Heat the oil in a large pan then add the onion and garlic and fry over a moderate heat until softened and beginning to colour. Add the minced beef, cook until browned then remove all the mixture from the pan and set aside. Add the diced swede and potato to the pan and cook until lightly coloured. Return the mince mixture to the pan then add the Worcestershire sauce and wholegrain mustard. Add half the stock and bring to the boil then reduce to a gentle simmer, stirring regularly and gradually adding the remaining stock to keep the mixture moist but not wet. In a bowl plunge the tomatoes into freshly boiled water for 30 seconds. Remove and, when they are cool enough to handle, slip them out of their skins, deseed and chop. Add the chopped tomato to the cooked mince, season and cook for 10 minutes more. Spoon the mince mixture into an ovenproof dish. Cut the bread into 5cm/2in circles. Mix the butter and Dijon mustard together and spread on one side of each circle. Lay the circles on top of the mince, butter side up. Cook in the preheated oven for 15-20 minutes until the bread is a light golden brown. Serve immediately.