Food 4 Life - Cottage Pie with Leek and Potato Topping

01 August 2010

INGREDIENTS:

• 450 g (1 lb) lean minced beef
• 1 medium onion, peeled and chopped finely
• 1 carrot, peeled and chopped finely
• 1 stick of celery, chopped finely, (optional)
• 60 g (2 oz) turnip, (swede), chopped finely, (optional)
• 300 ml (½ pt) beef stock
• seasoning
• cornflour or gravy granules to thicken
• Topping
• 750g (1 ½ lb) potatoes, peeled and chopped
• 30g (1 oz) butter or margarine
• ½ small leek, chopped finely
• 2 x 15ml (2tbsp) semi skimmed milk
• seasoning

METHOD:

Temperature:  Gas mark 6, 200°C, 400°F
• Dry fry the mince and vegetables for 3 to 4 minutes.

• Add the beef stock, bring to the boil and simmer for 15 minutes.

• Thicken with cornflour or gravy granules, season to taste and turn into an ovenproof dish.

• Boil the potatoes, when cooked, mash with the milk and season.

• Gently fry the leek in the butter for a few minutes, add to the mashed potato and mix well.

• Spread the potato and leek mixture over the mince and bake in a hot oven for 25 minutes until golden brown.

• Serve with a selection of seasonal vegetables.