Cottage Pie With Leeks
This hearty cottage pie is a comforting classic that brings together flavorful minced beef in a rich tomato sauce, topped with creamy mashed potatoes. The tender beef mixture is simmered to perfection, while the velvety mash adds a deliciously golden finish to this satisfying dish. Serve piping hot and enjoy the cozy flavors of this timeless favorite.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 1 medium carrot
- 560g/1¼lb minced beef
- 1 x 400g/14oz can tomatoes
- 2 tbsp tomato purée
- 290ml/10fl oz beef stock
- 1 bay leaf
- 1 sprig fresh thyme
- salt and freshly ground black pepper
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- knob butter
- 2 leeks
- 4 large King Edward
- splash cream
- large knob butter
- salt and freshly ground black pepper
Instructions
- Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft.
- Add the minced beef to the pan and fry for a few minutes to brown the mince all over.
- Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan.
- Simmer for 30 minutes. Season with salt and freshly ground black pepper.
- In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender.
- When the potatoes are cooked, drain the water and mash the potatoes well.
- Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5.
- After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid.
- In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured.
- Transfer the meat into an ovenproof dish and layer the leeks on top.
- Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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