Cottage Pie with cheese & chive topping

Ingredients - Topping
750g potatoes
3 tablespoons double cream
75g cheddar cheese
2 tablespoons chopped chives
salt & pepper

Cottage Pie - mixture
1 tablespoon vegetable oil
1 onion
1 clove of garlic
500g lean minced beef
1 tablespoon worcestershire sauce
1 teaspoon marmite
3 carrots
2 sticks of celery
1 small swede
1 leek
1/2 teaspoon mixed herbs
1 can of chopped tomatoes (400g)
1 tablespoon tomato puree
1/4pt beef stock

Method
1 Preheat oven to 190°C/375°F/Gas5
2. Peel the potatoes and cut into even size chunks. Place in a pan of cold water, bring to the boil and simmer for approx 15 minutes until soft.
3. Peel and chop all vegetables into small dice.
4. Heat oil in a large pan. Add the onions and saute until soft, then add leek, carrot, celery and swede and finely the garlic puree.
5. Cook the vegetables for approx 10 minutes until softened.
6. Add the meat and cook until browned, finely add the stock, chopped tomatoes and tomato puree, stir this mixture together.
7. Add the herbs, worcestershire sauce and marmite to the mixture.
8. Cover and simmer the mixture gently for 15 to 20 minutes.
9. When the potatoes are tender, drain, use a ricer to puree, then add cream, grated cheese, chopped chives and seasoning.
10. Place meat in an ovenproof dish.
11. Pipe the cheesy potato mixture on top, or over using a fork to make a pattern.
12. Bake in a pre heated oven for 20-30 minutes or until piping hot and topping is golden brown.