Cottage Pie

This is a wonderful Delia Smith recipe. It is called cottage pie because it is made with beef and not lamb (which would make it Shepherd’s Pie). My vegetarian son has given me a very tasty vegetarian version, made with seitan, which will be posted soon.

Ingredients >  2 medium onions, chopped >  25 gm (1 oz) olive oil >  1 large carrot, chopped very small >  500 gm (1 lb) fresh minced beef >  Salt and freshly ground black pepper >  ½ teaspoon cinnamon >  ½ tsp mixed herbs >  1 Tbsp fresh chopped parsley >  1 level Tbsp plain flour >  1 Tbsp tomato puree >  275 (10 fl oz) ml hot beef stock Topping >  1 kg potatoes, peeled >  2 medium leeks, washed and chopped >  50 gm butter or olive oil

Steps 1.  Heat the oven to 200°C (gas mark 6, 400°F) 2.  Fry the onions in the olive oil until they are soft. 3.  Add the carrot and minced meat and continue cooking for 20 minutes. Important: At the beginning, keep stirring and breaking up the bits of meat, so they you do not end up with big chunks. 4.  Season with salt and pepper, then add the cinnamon, mixed herbs and parsley. 5.  Stir in the flour; mix the tomato puree into the stock and add to the meat mixture, and bring to simmering point. 6.   Make the topping: a.   Boil the potatoes in salted water for about 20 minutes. b.  Cook the leeks gently in the butter or olive oil. c.  Mash the potatoes and add the leeks with their fat, and season to taste with salt and pepper. 7.  Put the meat mixture into a well-greased baking dish. 8.  Spread the potato mixture on top. 9.  Put in the oven and bake for about 25 minutes, or until the top is gaining colour. Serves four.