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Cottage Pie with Leek & Potato Topping

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Serves 4

 

· 450g (1lb) lean minced beef

· 1 onion, chopped

· 2 carrots chopped

· 2 tablespoons plain flour

· 300ml (½pint) stock

· 1 tablespoon tomato purée

· 1 tablespoon mixed dried herbs

· Salt and freshly ground black pepper

 

 

For The Topping

 

· 675g (1½ lb) potatoes peeled and chopped

· 2 leeks sliced

· 2 tablespoons skimmed milk

· 50g (2oz) low fat Cheddar cheese, grated

· Salt and freshly ground black pepper

 

 

Preheat the oven 190°C, 375°F, Gas Mark 5.

Boil the potatoes until softened, adding the leeks 5 minutes before the end of cooking.

Meanwhile, dry-fry the mince for 3 – 4 minutes in a non-stick frying pan.  Drain the mince and discard the liquid.  Add the onion and carrots and stir in the flour.  Gradually add the stock, tomato purée and dried herbs.  Bring to the boil and stir until thickened.  Season with salt and black pepper.  Transfer to an ovenproof dish.

Drain the potatoes and leeks and mash with a little milk and half the cheese.  Season to taste.  Place on top of the mince mixture.  Sprinkle with the remaining cheese

Bake in the oven for 25 minutes until golden.