Cottage pie with leek and potato topping

Cottage pie with leek and potato topping preparation time Serves: 4
Cottage pie with leek and potato topping cook time Cook: 1 hr
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    • Chopping board
    • knife
    • peeler
    • Frying pan
    • wooden spoon
    • kettle
    • measuring jug
    • measuring spoons
    • Small bowl
    • Oven proof dish
    • Serving spoon
    • Saucepan
    • Frying pan
    • colander
    • Masher
    • baking tray
    • oven gloves
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    • 450 g Northern Ireland Farm Quality Assured lean minced beef
    • 1 Medium onion
    • 1 Carrot
    • 1 Stick of celery
    • 60 g Turnip or swede
    • 750 g Potatoes
    • 1/2 Small leek
    • 1 Reduced salt beef stock cube
    • 300 ml Water
    • 1 x 5 ml (1 tsp) Cornflour
    • 30 g Butter or margarine
    • 2 x 15 ml (2 tbsp) Semi skimmed milk
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    • Pre-heat the oven to 200°C or Gas mark 6.
    • Peel and finely chop the onion and carrots.
    • Finely chop the celery. Peel the turnip/swede and finely chop
    • Peel and chop the potatoes into small pieces. Place the potatoes in a pan of cold water.
    • Cut the top and bottom off of the leek, wash thoroughly and chop finely.
    • Bring the potatoes to the boil and cook for 15-20 minutes until tender.
    • Dry fry the mince and onion, carrot, celery and turnip/swede in a large frying pan for 3-4 minutes.
    • Dissolve the stock cube in 300ml of boiling water.
    • Add the stock to the mince, bring to the boil and simmer for 15 minutes.
    • Add 1 x 5ml spoon of cold water to the cornflour and mix well. Add to the mince and mix.
    • Spoon the mince into an oven proof dish.
    • Heat the butter gently and fry the leeks for a few minutes until soft.
    • Drain the potatoes. Return to the saucepan and add the milk. Mash until smooth.
    • Add the leeks to the mashed potato and mix to combine.
    • Spoon the mashed potato evenly over the mince. Place the dish on a baking tray.
    • Bake in the oven for 25 minutes until golden brown.
    • Serve with seasonal vegetables.