Delia Smith Cottage Pie with Leeks Recipe (Cheese-Crusted Leek Topping)

Q: What is the difference between this and Delia's classic cottage pie?

The classic u003ca href=u0022https://deliasmithrecipes.uk/delia-smith-cottage-pie-recipe/u0022u003ecottage pie recipeu003c/au003e uses a simpler filling without cinnamon or swede, topped with plain mashed potato and Double Gloucester cheese. This version adds a cinnamon stick to the mince and layers steamed leeks and mature Cheddar on top of the mash for a crunchier finish.

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This cottage pie with leeks recipe is made with minced beef, swede, carrots, and a whole cinnamon stick, topped with mashed potato, steamed leek rounds, and melted mature Cheddar. The leeks go crispy in the oven while the potato stays soft underneath, giving you two textures in every bite. It serves 6 and takes about 1 hour 30 minutes from start to finish.

I think the leek topping is what makes this version special. It turns a standard cottage pie into something you would happily serve to guests.

Cottage Pie with Leeks Ingredients

The Beef Filling:

450g (1 lb) lean minced beef
1 medium onion, peeled and chopped
1 tbsp olive oil
225g (8 oz) swede, peeled and cut into small dice
225g (8 oz) carrots, peeled and cut into small dice
1 cinnamon stick (approx. 3 inches)
1 tbsp plain flour
275ml (½ pint) beef stock (hot)
1 tbsp tomato purée
Salt and freshly milled black pepper

The Leek and Potato Topping:

900g (2 lb) floury potatoes (like Maris Piper), peeled and chunked
2 large leeks, cleaned and sliced into 1cm rounds
50g (2 oz) butter
4 tbsp milk
50g (2 oz) mature Cheddar cheese, grated

Delia Smith Cottage Pie with Leeks Recipe

How to Make Cottage Pie with Leeks

Brown the beef: Preheat the oven to 190°C (170°C fan/375°F/Gas 5). Heat the olive oil in a large flameproof casserole or frying pan. Sauté the onion for 5 minutes, then increase the heat, add the minced beef, and fry until browned, breaking up lumps with a spoon.
Add vegetables: Stir in the diced carrots and swede. Cook for another 5 minutes. Add the whole cinnamon stick and season generously with salt and pepper.
Thicken the sauce: Sprinkle in the flour and stir to soak up the juices. Cook for 1 minute, then gradually stir in the hot beef stock and tomato purée until the sauce thickens and bubbles.
Simmer: Cover the pan with a lid. Simmer gently on the lowest heat for about 25–30 minutes until the vegetables are tender.
Boil the potatoes: While the meat simmers, boil the potatoes in salted water for 15–20 minutes until soft.
Steam the leeks: Place the sliced leeks in a colander or steamer over the potatoes for the last 5–7 minutes of cooking to steam them until just tender.
Mash: Drain the potatoes (remove the leeks first). Mash with the butter and milk until smooth, then season to taste.
Assemble: Remove the cinnamon stick from the meat. Spoon the filling into a 1.7 litre (3 pint) baking dish. Spread the mashed potato evenly over the top.
Top and bake: Scatter the steamed leek rounds all over the surface of the mash. Sprinkle the grated cheese over the leeks. Bake on a high shelf for 25–30 minutes until the leeks are crisp and the cheese is golden.

What Makes This Cottage Pie with Leeks Different?

The cinnamon stick is the hidden ingredient here. It gives the beef filling a warm, savoury depth without tasting sweet. Use a whole stick rather than ground cinnamon, which would be overpowering. Remove it before assembling the pie.

Steaming the leeks before baking is essential. It means they are already tender when they go on top, so the oven time just crisps the edges and melts the cheese over them. Putting raw leeks straight on would risk burning them before they cook through.

Keep the swede and carrots diced small, about 1cm, so they soften fully during the 25–30 minute simmer. Use a floury potato like Maris Piper or King Edward for the mash, as waxy varieties make a gluey topping that does not brown as well.

What Should You Serve on the Side?

This is a complete meal in itself, but a side of simple garden peas adds a pop of sweetness that works well against the cheese. For a fresh contrast, try a crisp red cabbage salad or some pickled beetroot to cut through the rich topping.

A glass of spicy Shiraz is a good match if you are having wine. The cinnamon notes in the gravy pair well with a full-bodied red.

Does This Reheat Well?

It reheats nicely. Store in the fridge for up to 3 days. The leeks lose a little crunch but still taste good. Cover with foil and reheat at 180°C for about 30 minutes until piping hot all the way through.

You can also freeze the assembled pie, either baked or unbaked. If baking from frozen, keep it covered with foil for the first 30 minutes, then remove the foil to brown the leeks and cheese.

Nutrition Facts

Calories: 550 kcal
Fat: 25g
Carbohydrates: 45g
Protein: 30g

Nutrition information is estimated per serving.

FAQs

Can I use lamb instead of beef?

Yes. Swapping the beef for lamb mince makes this a shepherd’s pie with leeks. The method stays exactly the same.

Can I leave out swede?

Yes. Double the carrots or add celery instead. The root vegetables add bulk and sweetness to the filling.

Is it gluten-free?

Swap the tablespoon of plain flour for cornflour mixed with a little cold water. The rest of the ingredients are naturally gluten-free.

What is the difference between this and Delia’s classic cottage pie?

The classic cottage pie recipe uses a simpler filling without cinnamon or swede, topped with plain mashed potato and Double Gloucester cheese. This version adds a cinnamon stick to the mince and layers steamed leeks and mature Cheddar on top of the mash for a crunchier finish.

Can I use ground cinnamon instead of a cinnamon stick?

It is best to use a whole stick. Ground cinnamon is much stronger and can overpower the filling. A whole stick gives a subtle warmth that lifts the beef without tasting sweet, and you simply remove it before assembling.

How do I stop the leeks burning on top?

Steam the leeks for 5–7 minutes before placing them on the pie. This means they are already tender, so they only need to crisp up in the oven rather than cook from raw, which risks drying them out.

How does Delia’s cottage pie with leeks compare to other leek-topped pies?

Most recipes mix leeks into the mashed potato. Delia’s version keeps the leeks separate, scattered on top of the mash so they go crispy under the cheese. The cinnamon in the filling is also unusual and gives it a warmer, spicier flavour than a standard cottage pie.

Can I make this pie ahead of time?

Yes. Assemble the pie completely and refrigerate for up to 24 hours before baking. The leeks will soften slightly but still crisp up in the oven. You can also freeze it unbaked for up to 3 months.

Why is there cinnamon in this cottage pie?

The whole cinnamon stick adds a gentle warmth to the beef filling without any sweetness. Cinnamon is common in Middle Eastern and Greek savoury cooking, and Delia uses it here to give the mince a depth that people notice but cannot quite place. The stick simmers for 30 minutes and gets removed before assembling, so the flavour stays subtle. If you do not have a stick, use no more than a quarter teaspoon of ground cinnamon.