Home » Lamb Recipes » Lamb cottage pie with leek and potato topping
Lamb cottage pie with leek and potato topping
Serves: 4
Cook: 1 hr
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Equipment
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Ingredients
- 450 g Northern Ireland Farm Quality Assured minced lamb
- 675 g Potatoes
- 2 Leeks
- 1 Onion
- 2 Carrots
- 2 x 15 ml (2 tbsp) Plain flour
- 1 x Reduced salt stock cube
- 300 ml Water
- 1 x 15 ml (1 tbsp) Tomato puree
- 1 x 15 ml (1 tbsp) Dried mixed herbs
- 50 g Hard cheese
- 15 g Butter
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Method
- Pre-heat the oven to 190°C or Gas Mark 5.
- Peel the potatoes and cut into even size pieces. Place in a pan of cold water.
- Wash and trim the leeks and slice.
- Peel and chop the onion and carrots.
- Cook the potatoes for 15 minutes.
- Dry fry the mince, onions and carrots for 3-4 minutes. Add the flour and stir.
- Dissolve the stock cube in 300ml of boiling water. Add 100ml to the frying pan with the tomato puree and herbs.
- Gradually add the remaining stock and bring to the boil, stirring until it has thickened.
- Remove from the heat and spoon the mince into an oven proof dish.
- Add the leeks to the potatoes and cook for a further 5 minutes.
- Grate the cheese.
- Drain the potatoes and leeks and mash with the butter and half of the cheese.
- Spoon the mash evenly over the top of the mince and sprinkle with the remaining cheese.
- Place the dish on a baking tray and bake in the oven for 25 minutes until golden brown.
