Cottage pie with horseradish mash

A lovely traditional meal for bonfire night, unfortunately I didn't get to go to a bonfire or firework display but James did and he enjoyed this when he came back. It's not the quickest meal to prepare but once it's in the oven you can put your feet up for half an hour. Another meal from Olive magazine this month, I'm not sure what I would do without this magazine.

Ingredients
Serve 4-6
500g minced beef
olive oil
1 onion chopped
2 carrots grated
2 tbsp of tomato purée
1 tbsp of plain flour
2 tbsp of worcestershire sauce
500ml of beef stock
a glass of red wine (optional)
1kg of floury potatoes, peeled and cut into cubes
50g butter
4 tbsp of horseradish cream (I used horseradish sauce as I couldn't get cream from tesco)
1 egg yolk

Method
Heat the oven to 200°C. Fry the mince in 1 tbsp olive oil in a large non-stick pan, until browned. Add the onion and the carrots then fry until softened. Stir in the tomato purée then sprinkle over the flour and stir in well. Add the worcestershire sauce, stock and wine and simmer for 20 minutes until the sauce is reduced and thickened. Season and cool.
To make the mash, boil the potatoes in salted water until tender then drain really well and mash with the butter, horseradish and lots of seasoning. Beat in the egg yolk.
Tip the beef mix into a large ovenproof dish and top with the mash. Fluff up with a fork then bake for 30-35 minutes until golden and bubbling.