Monday, October 4, 2010
20101004 Cottage Pie with Cheese Crusted Leeks
(SOURCE: Delia's Complete How to Cook by Delia Smith)
The original recipe was for Shepherd's Pie, but I replaced the mince lamb with beef to make cottage pie instead.
450g minced beef
1 tbsp olive oil
2 medium onions, chopped
75g carrot, chopped very small
1/2 tsp ground cinnamon
1 tsp chopped fresh thyme
1 tbsp chopped freshh parsley
1 tbsp plain flour
275ml beef stock
1 tbsp tomato puree
salt and pepper
50g grated mature cheddar
2 medium leeks, cut into 1 cm slices
900g potatoes, cut into small cubes
1. Heat the oil in the frying pan over a medium heat, brown onions for about 5 minutes. Add the carrots and cook for 5 minutes. Remove the vegetables and put them to one side.
2. Turn the heat up and brown the meat in batches. Season with salt and pepper, then add the cooked vegetables, cinnamon, thyme, and parsley. Stir in the flour, then gradually add the stock until it is all incorporated. Stir in the tomato puree, then turn the heat right down, put the lid on the pan, and let it cook gently for about 30 minutes.
3. Meanwhile, heat oven to 200 degree C. Boil the potatoes, drain, add butter, and then mash into a puree. Season with salt and pepper.
4. When the meat is ready, spoon the mixture into the baking dish. Spread the mashed potato evenly all over. Sprinkle the leeks on top of the potato, scatter the cheese over the leeks. Bake for about 25 minutes or until the top is crusty and golden.