Rustic 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)

Method

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.

Tagged: cottage pie recipe, hotpot style cottage pie, rustic cottage pie