Home » Beef Recipes » Cottage pie with leek and potato topping
Cottage pie with leek and potato topping
Serves: 4
Cook: 1 hr
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Equipment
- 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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Ingredients
- 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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Method
- 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.
