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Cottage pie with leek and potato topping

  • Serves 4
  • 1 hour 0 mins
  • Oven temp 200C/400F/ gas6


450g Northern Ireland Farm Quality Assured lean minced beef

1 medium onion

1 carrot

1 stick of celery

60g turnip or swede

750g potatoes

½ small leek

1 reduced salt beef stock cube

300ml water

1 x 5ml spoon (1 tsp) cornflour

30g butter or margarine

2 x 15ml spoons (2 tbsp) semi skimmed milk


Chopping board, knife, peeler, frying pan, wooden spoon, kettle, measuring jug, measuring spoons, small bowl, oven proof dish, serving spoon, saucepan, frying pan, colander, masher, baking tray, oven gloves.


  1.  Pre-heat the oven to 200°C or Gas mark 6.
  2.  Peel and finely chop the onion and carrots.
  3.  Finely chop the celery. Peel the turnip/swede and finely chop.
  4.  Peel and chop the potatoes into small pieces. Place the potatoes in a pan of cold water.
  5. Cut the top and bottom off of the leek, wash thoroughly and chop finely.
  6. Bring the potatoes to the boil and cook for 15-20 minutes until tender.
  7. Dry fry the mince and onion, carrot, celery and turnip/swede in a large frying pan for 3-4 minutes.
  8. Dissolve the stock cube in 300ml of boiling water.
  9. Add the stock to the mince, bring to the boil and simmer for 15 minutes.
  10. Add 1 x 5ml spoon of cold water to the cornflour and mix well. Add to the mince and mix.
  11. Spoon the mince into an oven proof dish.
  12. Heat the butter gently and fry the leeks for a few minutes until soft.
  13. Drain the potatoes. Return to the saucepan and add the milk. Mash until smooth.
  14. Add the leeks to the mashed potato and mix to combine.
  15. Spoon the mashed potato evenly over the mince. Place the dish on a baking tray.
  16. Bake in the oven for 25 minutes until golden brown.
  17. Serve with seasonal vegetables.

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