Delia's Special Cottage Pie

• 450g Beef Mince
• 2 medium Onions, chopped
• 1 Large Carrot, chopped very small
• Oil
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Dried Mixed Herbs
• 1 tablespoon chopped Fresh Parsley
• 1 level tablespoon Plain Flour
• 1 tablespoon Tomato Paste (tomato puree in the UK)
• 275mL hot Beef Stock
• Salt and Black Pepper

Topping

• 900g (2lbs) Potatoes
• 2 medium Leeks, chopped
• 50g (2oz) Butter
• 25g grated Cheddar Cheese

Pre heat oven to gas mark 6 (400°F, 200°C)

Fry onions until soft, then add carrots and minced meat. Brown. Season with salt and pepper and add cinnamon, mixed herbs and parsley. Stir in flour. Mix tomato puree with stock and bring to boil. Simmer for 20 minutes.

Topping

Boil potatoes and cook leeks gently in butter. Cream potatoes, add leeks. together with butter and season.

Put mixture into a well greased dish. Spread the potato mixture over the top. Sprinkle on the grated cheese and bake for about 25 minutes until top is crusty and golden.