Cottage Pie with Leek, Potato & Cheese Topping
Over a year ago
3,049 views
Ingredients
- 1lb (450g) lean mince
- 1 white onion - chopped
- 2 carrots - chopped
- 2 tbsp plain flour
- ½ pint (300m) beek stock
- 1 - 2 tbsp tomato puree
- 1 tbsp dried mixed herbs
- 1 ½lb (675g) potatoes - peeled & chopped
- 2 leeks - sliced
- 2 tbsp butter - knob
- 2 oz (50g) cheddar - grated
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
The kids love this one
Method
-
1
Boil potatoes unitl nearly soft and then add leeks 5 mins before the end. In another pan dry fry the mince, onions and carrots for 6 - 7 mins. Add flour and cook for another couple on mins. Gradually add the stock (which can be made from stock cube of bullion). Add the tom puree and bring to boil stiring until thickened. Drain the pots & leeks and mash with the butter and 1/2 of the grated cheese. Transfer the mince to a baking dish. (at this point you can let the meat cool a little as this makes putting the potato on top easier!) Spoon the potato, leek & cheese mash on the top starting from the edge of the dish working inwards. Sprinkle remaining cheese on top. Bake in pre-heared oven for 25 - 30 mins. Enjoy with crusty bread and fresh broccolli (still can't spell!)
Comments (0)