Comfort food is nourishing for the soul, especially during the cold and damp weather the UK is experiencing. One of the country's best chefs, Angela Harnett, recently shared how home cooks can perfect and elevate a simple meal from childhood.

During a recent episode of Dish from Waitrose podcast, comedian and former Strictly Come Dancing champion Chris McCausland shared with the hosts that his favourite meal from childhood was his mum's cottage pie. Angela rustled up a cottage pie recipe from former Great British Bake Off star Martha Collison, which the chef dubbed "the best". Along with all of the traditional ingredients, there are two added extras which really help intensify the meaty flavour.

Co-host Nick Grimshaw asked: "What constitutes it being the best one, Ange?"

Angela explained: "Well I think what she's done is put some little secret things in. Marmite and Worcestershire sauce, which I think has really added to the flavour and stuff."

So if you're looking for a quick and simple way to beef up your cottage pie, just add some Marmite and Worcestershire sauce.

Angela's video has been viewed over 138,700 times, receiving 5,266 likes and 24 comments. Peter commented, "Cottage pie and shepherd's pie are just meat and potato trifles."

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Debra wrote: "I put Marmite, Worcestershire sauce and also HP sauce with beef Oxo cubes mmm."

Jo said: "Marmite goes in anything beefy in my house," while Tiny agreed, "Marmite is so underrated as a cooking ingredient."

Kerry replied: "Ohhhh, always use Worcestershire sauce but never used Marmite!! Gotta have cheese on top."

Chargrvoes suggested: "I put Marmite and Bovril and WS."

Here's how you can recreate Martha's best cottage pie at home for your next comfort food meal.

Ingredients

• 500g Essential 10% fat British Beef Mince
• One tbsp olive oil
• One medium onion, finely chopped
• One carrot, finely chopped
• Two sticks celery, finely chopped
• 300g chestnut mushrooms
• One tbsp tomato purée
• 125ml red wine
• 250ml beef stock
• One tsp Marmite
• One tsp Worcestershire sauce
• One bay leaf

For the topping

• 800g red potatoes
• 90g butter
• 50ml milk
• 100g mature cheddar, grated

Method

Set a large cast-iron casserole or saucepan over a medium heat. Divide the beef mince into three and add the first third to the pan. Use a wooden spoon to break it up, then fry for two to three minutes, until nicely golden all over.

Caramelisation will add flavour, so don't be afraid to let it start colouring. Use a slotted spoon to remove the cooked mince and put it into a bowl, before repeating with the rest of the meat.

Add the olive oil to the pan (leaving any excess beef fat and brown bits in the pan), then add the onion, carrot and celery. Sauté for five to eight minutes, until beginning to soften.

Blitz the mushrooms in a mini chopper or food processor (or finely chop by hand) until they resemble rough breadcrumbs. Add to the pan and cook for a further three to four minutes. Add the tomato purée and stir well.

Pour in the wine and scrape the bottom of the pan with the spoon to release its flavour into the sauce. After cooking for one minute, add the browned mince back in, along with the stock, Marmite, Worcestershire sauce and bay leaf.

Put the lid on the pan and simmer for 10 minutes, while you prepare the mash.

Preheat the oven to 200ºC, gas mark 6. Peel and chop the potatoes into even-sized pieces, each roughly the size of a golf ball. Add to a large saucepan and cover with cold water. Bring to the boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a knife.

Drain into a colander, then rinse the potatoes in cold water (to wash away excess starch that makes the mash gluey) and set aside.

Remove the lid from the mince and allow to reduce for a further five to 10 minutes. Pass the potatoes through a potato ricer (see tips) back into the saucepan and add 75g butter and the milk. Stir just enough to combine and season.

Taste the mince and season. Remove the bay leaf and pour into a two-litre ovenproof dish (about 20x25cm).

Spread the mashed potato over the top of the mince and use the back of a spoon to create a wavy texture in the potato. Sprinkle with the grated cheese and dot over the remaining 15g butter.

Bake for 25-30 minutes, or until the potato is golden brown on top and piping hot throughout. Allow to stand for five minutes before serving with green veg.