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Lamb cottage pie with leek and potato topping

  • Serves 4
  • 1 hour 0 mins
  • Oven temp 190C/375F/ gas5


450g Northern Ireland Farm Quality Assured minced lamb

675g potatoes

2 leeks

1 onion

2 carrots

2 x 15ml spoons (2 tbsp) plain flour

1 x reduced salt stock cube

300ml water

1 x 15ml spoon (1 tbsp) tomato puree

1 x 15ml spoon (1 tbsp) dried mixed herbs

50g hard cheese

15g butter 


Peeler, chopping board, knife, saucepan, , frying pan, wooden spoon, large spoon, oven proof dish, grater,  colander, masher, baking tray, oven gloves.


  1. Pre-heat the oven to 190°C or Gas Mark 5.
  2. Peel the potatoes and cut into even size pieces.  Place in a pan of cold water.
  3. Wash and trim the leeks and slice.
  4. Peel and chop the onion and carrots.
  5. Cook the potatoes for 15 minutes.
  6. Dry fry the mince, onions and carrots for 3-4 minutes.  Add the flour and stir.
  7. Dissolve the stock cube in 300ml of boiling water. Add 100ml to the frying pan with the tomato puree and herbs.
  8. Gradually add the remaining stock and bring to the boil, stirring until it has thickened.
  9. Remove from the heat and spoon the mince into an oven proof dish.
  10. Add the leeks to the potatoes and cook for a further 5 minutes.
  11. Grate the cheese.
  12. Drain the potatoes and leeks and mash with the butter and half of the cheese.
  13. Spoon the mash evenly over the top of the mince and sprinkle with the remaining cheese.
  14. Place the dish on a baking tray and bake in the oven for 25 minutes until golden brown.

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