Recipe for Cheese and Leek Topped Pie

Cheese and Leek Topped Pie

Serves Four

Cheese and Leek Topped Pie

You will need

23cm square pie dish, well buttered.

450g Minced Lamb

2 Mediums Onions, finely chopped

1 Large Carrot, finely chopped

1 Tablespoon Mixed Herbs

1 Level Tablespoon of Plain Flour

1 Tablespoon Tomato Puree

250ml Lamb Stock

Salt And Fresh Milled Pepper

You will need for the topping

900g Potatoes, peeled

2 Medium Leeks, cleaned and chopped

50g Grated Cheese

Salt and Fresh Milled Pepper

Salt and Pepper milled black pepper

Method

Fry onions for 5 mins. until slightly brown.

Brown meat in frying pan and season to taste.

Return onions to meat, add flour to pan and stir well. This will soak up the juices.

Stir the tomato puree in to the stock and add to pan.

Turn heat down and cook gently for 30 minutes.

Topping

Peel and cube the potatoes.

Boil until soft, approx. 20 minutes.

Melt butter in a small pan and sauté the leeks until soft. Approx. 5 minutes.

Drain potatoes and add remaining butter.

Mash to a puree, with a hand or electric whisk.

Season to taste.

Add meat and onions to buttered dish

Spoon the mashed potato on top

Finish with the leeks.

Sprinkle cheese on top

Return to oven on high for approximately 25 minutes.