Brian Turner's mustard crust cottage pie

Brian Turner joins us in the This Morning kitchen to work his magic on the family classic cottage pie, giving it an original summery twist - using fresh tomatoes and a crispy mustard bread topping.

Serves: 4

Ingredients

2tbsp olive oil1 large onion2 cloves garlic600g minced beef1 small swede2 large potatoes2tbsp Worcestershire sauce25g Dijon mustard600ml beef stock225g tomato concasse (Skinned, seeds removed and diced)Salt & pepper110g butter1tsp wholegrain mustard8-10 slices of white bread

200c / 428f / Gas mark 6

Method

Heat the oil in a pan. Slice the onion, crush the garlic and add to a pan until softened and start to colour. Add the mince and fry breaking up any lumps. Once brown remove from the pan and put to one side.

Cut the swede and potatoes into 6mm dice and add to the pan. Colour slightly and add the meat back into the pan. Add the Worcestershire sauce and Dijon mustard and stir in well. Add half the stock and bring to the boil, reduce heat and simmer gently, stirring regularly. Add more stock as it dries out to keep it moist but not wet. When cooked, add the tomatoes and season and cook for a further 10 minutes. Put into serving dishes.

For the topping

Soften the butter and mix well with the whole grain mustard. Cut the bread into circles and butter with the mustard mix. Lay the bread carefully on top of the mince, butter side up. Put into a 200°C oven and cook for 10-20 minutes until the mustard colours.