Fry the minced beef in half the olive oil in batches for 5 minutes until browned.
Soften shallots and thyme in the remaining oil then stir in tomato purée and flour.
Deglaze the beef pan with red wine and reduce by half before adding to the meat pan.
Add stock and simmer for 45 minutes until beef is tender and sauce has thickened.
Preheat the grill to high.
Boil the chopped potatoes in salted water for 15 minutes until tender.
Drain potatoes and mash with butter and cream until smooth before placing in a piping bag.
Pipe the mash over the beef mixture in a baking dish and grill for 10 minutes until golden.
Cook the peas in water for 4 minutes then drain and toss with butter.
Serve generous portions of cottage pie with the buttered peas on the side.