Lamb cottage pie with leek and potato topping

Lamb cottage pie with leek and potato topping preparation time Serves: 4
Lamb cottage pie with leek and potato topping cook time Cook: 1 hr
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    • 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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    • 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.