Cottage Pie Pasta Bake with Cheddar Bechamel

Preheat oven to 180°C (350°F).

Cook the pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for another minute until fragrant.

Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in tomato paste, beef broth, Worcestershire sauce, and mixed herbs. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.

Stir in frozen peas and season with salt and pepper to taste.

While the beef mixture simmers, prepare the cheddar bechamel sauce. In a large saucepan, melt butter over medium heat.

Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Gradually whisk in milk, a little at a time, until the sauce is smooth and thickened. Bring to a simmer, stirring constantly.

Remove from heat and stir in 150g of grated cheddar cheese until melted and smooth. Season with salt and pepper to taste.

In a 9x13 inch baking dish, spread a layer of pasta. Top with half of the beef mixture, then half of the cheddar bechamel sauce.

Repeat the layers: pasta, beef mixture, cheddar bechamel sauce.

Sprinkle the remaining 50g of cheddar cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.

Let stand for 5-10 minutes before serving.