Rustic Cottage Pie


cottage pie

A recipe from John:

This is a basic cottage pie recipe which I’ve adapted to use the leeks that we have growing in abundance on the plot. I would normally include peas in a cottage pie, but in this case I’ve used leeks instead and it worked well. I grew up in Lancashire and I have fond memories of the Lancashire hot pots that we would devour as growing kids. So, instead of the usual mashed potato for a cottage pie, I have done sliced rounds of potato layered on the top of the pie filling – in the style of a hotpot.

Ingredients (serves 4)
  • 400g minced beef
  • 2 leeks
  • 1 onion
  • 3 small carrots
  • 5 medium potatoes
  • 50g cheese
  • Salt
  • Pepper
  • Cinnamon (pinch)
  • Worcester sauce (dash)
  • Tomato puree (1 tbs)
  • Olive oil (3 tbs)
  • Mixed herbs
  • Beef stock (500ml)
This is a really simple recipe, just fry the onion for 3-4 minutes. Then add the minced beef to the pan and brown that with the onions which takes 5-6 minutes more. Then add the sliced leeks and carrots and allow them a couple of minutes with the other ingredients and the oil in the frying pan. Then add the stock and the seasoning. Let that simmer while you peel and slice 4-5 medium sized potatoes. Finally add the filling to a casserole dish and layer the potato slices on the top in a spiral pattern. Cook in a medium oven for around an hour. Then take off the lid and sprinkle a little cheese, olive oil and mixed herbs on the top. Then return to the oven for a further fifteen minutes with the lid off to brown and crust the top, and melt the cheese. Then serve.
cottage pie afters

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One thought on “Rustic Cottage Pie

  1. sewgrowblog January 14, 2015 at 8:49 pm Reply

    Oh wow that looks delicious. Going to have to give this a try!


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