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Cottage Pie with Leek & Potato Topping

450g (1 lb) lean Scotch minced beef
1 onion, chopped
2 carrots, peeled and chopped
30 ml (2 Tbsp) plain flour
300ml (1/2 pt) stock
15ml (1 Tbsp) tomato puree
15ml (1 Tbsp) dried mixed herbs
Salt and black pepper

675g (1 1/2 lbs) potatoes, peeled and chopped
2 leeks, sliced
knob of margarine
50g (2oz) cheddar cheese, grated

Preheat the oven to Gas mark 5/190C/350F. Boil the potatoes until
softened, adding leeks 5 minutes before the end. Meanwhile, dry
fry the mince, onions and carrots for 3-4 minutes. Add the flour.
Gradually add stock, tomato puree and dried herbs. Bring to the
boil and stir until thickened. Season. Transfer to an ovenproof
dish. Drain and mash the potatoes and leeks with margarine and half
the cheese. Season. Place on top of mince mixture. Sprinkle with
remaining cheese. Bake in a preheated oven for 25 minutes until
golden. Serve with a selection of seasonal vegetables. Servings:
4

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