Amelia Grace Leeks and beef are old friends. Leeks have a sweetness that onions do not, and they melt down into something soft and silky when cooked gently in butter.
In this cottage pie, they turn up twice: once in the beef filling, and again folded through the mash on top.
This is the third cottage pie on the site, and it is the one with the most gentle, savoury flavour. The classic is rich and gravy-led.
The cinnamon version is warm and tomatoey. This one is sweeter and a bit more delicate, with flecks of green through the golden mash.
Why Leeks Must Be Cooked Gently Before They Go in the Mash
Raw leeks in mash would be crunchy and a little harsh. Cooked properly, they transform it.
Slowly cooking sliced leeks in butter over a low heat, with a lid on for the first few minutes, softens them completely and brings out their natural sweetness without browning them.
They also release their water in the pan, rather than into the mash. Once they are soft and nearly dry, they can be folded into the potato, where they give flavour and a lovely silky texture without making it wet.
Ingredients for Delia Smith Cottage Pie with Leeks
Filling:
- 2 tbsp vegetable oil
- 500g beef mince
- 1 onion, finely chopped
- 2 carrots, finely diced
- 1 leek (white and pale green part), finely sliced
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- A few sprigs of fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
Leek and Cheddar Mash:
- 1kg floury potatoes (such as Maris Piper), peeled and cut into chunks
- 2 large leeks (about 300g), washed and thinly sliced
- 60g unsalted butter
- 75ml milk
- 60g mature cheddar, grated
- A pinch of freshly grated nutmeg
How to Make Delia Smith Cottage Pie with Leeks — Step by Step
Step 1 — Boil the Potatoes
Put the potatoes into a large pan of salted cold water. Bring to the boil and simmer for 15 to 20 minutes, until tender.
Step 2 — Brown the Mince
Heat the oil in a large, heavy-based pan over high heat. Add the mince in an even layer and leave it for 2 to 3 minutes until it forms a dark crust, then break it up and cook for another 5 minutes. Remove and set aside.
Step 3 — Soften the Vegetables
In the same pan, cook the onion, carrots and the single sliced leek for 8 minutes, until soft. Add the garlic for 1 minute.
Step 4 — Make the Filling
Return the mince and sprinkle over the flour. Stir for 1 minute, then stir in the tomato purée. Gradually add the stock, then the Worcestershire sauce, thyme and bay leaf. Simmer, partially covered, for 25 to 30 minutes, until thick. Season, remove the herbs and leave to cool for 10 minutes.
Step 5 — Cook the Topping Leeks
While the filling simmers, melt 30g of the butter in a frying pan over low heat. Add the 2 sliced leeks and a pinch of salt. Cover and cook gently for 8 to 10 minutes, then uncover and cook for 3 to 4 minutes more, until soft and nearly dry.
Step 6 — Make the Mash
Drain the potatoes well and steam dry in the warm pan for 2 minutes. Mash until smooth with the remaining butter, milk and nutmeg. Fold in the cooked leeks and 20g of the cheddar. Season well.
Step 7 — Assemble
Preheat your oven to 200°C (180°C fan / Gas 6). Spoon the filling into a 2-litre dish, top with the mash and spread it out to the edges. Drag a fork across to make ridges and scatter with the remaining cheddar.
Step 8 — Bake
Bake for 25 to 30 minutes, until golden and bubbling. Rest for 5 minutes before serving.
My Top Tips for the Best Delia Smith Cottage Pie with Leeks
Wash the leeks thoroughly. Slice them first, then rinse the slices in a bowl of cold water to remove grit trapped between the layers.
Cook the leeks until nearly dry. Any water left in the pan will end up in the mash.
Use the white and pale green parts. The dark green tops can be tough, though they are good for stock.
Fold the leeks in at the end. Beating them hard breaks them up. Stir them in gently so they stay as soft ribbons.
Cool the filling slightly. Mash spooned onto boiling-hot filling tends to sink.
Steam the potatoes dry. It keeps the mash light and fluffy.
Serving Suggestions
Serve with buttered peas, green beans or steamed broccoli. A little extra Worcestershire sauce on the table never goes amiss.
How to Store Delia Smith Cottage Pie with Leeks
In the fridge: Store covered for up to 3 days. Reheat in a moderate oven until piping hot all the way through.
At room temperature: Not suitable. Cool and refrigerate promptly after cooking.
In the freezer: Freezes well, baked or unbaked, for up to 3 months. Defrost fully in the fridge before baking or reheating.
Delia Smith Cottage Pie with Leeks Recipe
Ingredients
Method
- Boil the potatoes for 15–20 minutes.
- Brown the mince and set aside.
- Soften the onion, carrots and sliced leek, then add garlic.
- Return the mince, stir in the flour, tomato purée, stock, Worcestershire sauce and herbs. Simmer for 25–30 minutes, season and cool slightly.
- Cook the 2 sliced leeks gently in 30g butter until soft and nearly dry.
- Steam-dry the potatoes and mash with the remaining butter, milk and nutmeg. Fold in the leeks and 20g cheddar.
- Preheat oven to 200°C (180°C fan / Gas 6). Top the filling with mash, ridge it and scatter with the remaining cheddar.
- Bake for 25–30 minutes until golden. Rest for 5 minutes.
Notes
Frequently Asked Questions About Delia Smith Cottage Pie with Leeks
Why is my leek mash watery?
The leeks were not cooked until nearly dry. Cook them uncovered at the end until the pan has no liquid left, and steam the potatoes dry.
Can I use lamb instead of beef?
Yes. It becomes a shepherd’s pie, and leeks go very well with lamb. Use the same method.
Can I make it ahead?
Yes. Assemble it up to a day ahead, keep it covered in the fridge and bake it from cold, adding 10 minutes to the cooking time.
What is different about this pie compared to your other cottage pies?
The classic is a rich gravy-style filling with plain mash. The cinnamon version has a spiced tomato and wine filling. This one has sweet leeks in the filling and through a cheddar mash.
