Delia Smith Cottage Pie with Leeks Recipe

A warming pie topped with crunchy leeks is always welcome at the table, but when it’s Delia Smith’s Cottage Pie with Leeks, it’s the guest of honour. Use our simple oven method to ensure the exact level of golden cheese for your supper.

Delia Smith Cottage Pie with Leeks Recipe Ingredients

• The Beef Filling:
  • 450g (1 lb) lean minced beef
  • 1 medium onion, peeled and chopped
  • 1 tbsp olive oil
  • 225g (8 oz) swede (rutabaga), 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 (1/2 pint) beef stock (hot)
  • 1 tbsp tomato purée
  • Salt and freshly milled black pepper
• The Leek & 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

How To Make Delia Smith Cottage Pie with Leeks Recipe

1. 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. Increase heat, add the minced beef, and fry until browned, breaking up lumps with a spoon.
2. 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.
3. Thicken the sauce: Sprinkle in the flour and stir to soak up the juices. Cook for 1 minute. Gradually stir in the hot beef stock and tomato purée until the sauce thickens and bubbles.
4. Simmer: Cover the pan with a lid. Simmer gently on the lowest heat for about 25–30 minutes until the vegetables are tender.
5. Boil the potatoes: While the meat simmers, boil the potatoes in salted water for 15-20 minutes until soft.
6. 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.
7. Mash: Drain the potatoes (remove the leeks first!). Mash the potatoes with the butter and milk until smooth. Season to taste.
8. Assemble: Remove the cinnamon stick from the meat. Spoon the filling into a 1.7 liter (3 pint) baking dish. Spread the mashed potato evenly over the top.
9. 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.

Recipe Tips!

• The Cinnamon Secret: The cinnamon stick provides a warm, savory background note that makes the beef taste incredible. Do not use ground cinnamon; it’s too overpowering.
• Leek Texture: Steaming the leeks before baking them on top ensures they are tender inside but get crispy edges in the oven. If you put raw leeks on top, they might burn or dry out.
• Dice Size: Keep the swede and carrots diced small (about 1cm). They cook in the sauce, so if they are too big, they will be crunchy when the meat is done.
• Potato Choice: Use a floury potato like Maris Piper or King Edward. Waxy potatoes make a gluey mash that doesn’t brown as well.

What To Serve With Delia Smith Cottage Pie with Leeks Recipe?

This Delia Smith Cottage Pie with Leeks Recipe is a complete meal-in-one! However, a side of simple Garden Peas is traditional to add a pop of sweetness. For a fresh contrast, serve with a crisp Red Cabbage Salad or some pickled beetroot to cut through the rich cheesy topping! A glass of spicy Shiraz matches the cinnamon notes in the gravy perfectly.

How To Store Delia Smith Cottage Pie with Leeks Recipe

• Refrigerate: Store the cooked pie in the fridge for up to 3 days. The leeks will lose a little crunch but reheat well.
• Reheat: Cover with foil and reheat in a 180°C oven for 30 minutes until piping hot.
• Freeze: You can freeze the assembled pie (baked or unbaked). If baking from frozen, cover with foil for the first 30 minutes, then uncover to brown the leeks.

Delia Smith Cottage Pie with Leeks Recipe Nutrition Facts

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

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Steak and Ale Pie Recipe
• Delia Smith Shepherds Pie​ Recipe
• Delia Smith Mince Pies Recipe