This Delia Smith Cottage Pie with leeks is a comforting British classic made even gentler and sweeter with softly cooked leeks. The filling is rich, savoury, and deeply satisfying, while the mashed potato topping is creamy with a lightly golden crust. It is an easy, family friendly recipe that suits confident beginners and experienced home cooks alike. From start to finish, it takes about 1 hour and 20 minutes, including baking time.
Ingredients
For the meat and leek filling
- 1 tbsp olive oil
- 25g butter
- 2 medium leeks, trimmed and finely sliced
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely diced
- 500g lean minced beef
- 1 tbsp plain flour
- 2 tbsp tomato purée
- 300ml beef stock
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For the mashed potato topping
- 900g floury potatoes, peeled and cut into chunks
- 50g butter
- 3 to 4 tbsp warm milk
- Salt and freshly ground black pepper, to taste
How to Make Delia Smith Cottage Pie with Leeks
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
- Cook the leeks and vegetables: Heat the olive oil and butter together in a large frying pan over medium heat. Add the leeks, onion, and carrots, then cook gently for 8 to 10 minutes until softened but not browned.
- Brown the beef: Add the minced beef to the pan and cook, stirring, until it loses its pink colour. Break it up with a spoon so the texture stays even.
- Build the sauce: Stir in the flour and cook for 1 minute. Add the tomato purée, beef stock, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes until thick and rich.
- Prepare the mash: Meanwhile, boil the potatoes in salted water for 15 to 20 minutes until completely tender. Drain well, then mash with the butter and warm milk until smooth. Season to taste.
- Assemble the pie: Spoon the beef and leek mixture into an ovenproof dish and level the surface. Spread the mashed potato evenly over the top, using a fork to create light ridges.
- Bake: Place the dish in the oven and bake for 25 to 30 minutes until piping hot and lightly golden on top.
- Rest before serving: Remove from the oven and leave to stand for 5 minutes. This helps the layers settle and makes serving easier.
Tips
Why is my cottage pie watery?
This usually means the filling was not simmered long enough. Let the sauce reduce until thick before assembling the pie.
How do I get a crisp potato topping?
Rough up the mash with a fork and bake uncovered. You can also brush the top lightly with melted butter.
Can I make this ahead of time?
Yes, assemble the pie fully, cool, and refrigerate. Bake when needed, adding 10 extra minutes to the cooking time.
Serving Suggestions
- Steamed green beans or broccoli
- Buttered peas
- A simple green salad
Storage
Room temperature
Do not leave cottage pie at room temperature for more than 2 hours.
Refrigerator
Store covered in the fridge for up to 3 days. Reheat thoroughly until piping hot.
Freezing
Freeze fully cooled cottage pie for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 32g
- Protein: 26g
- Fat: 22g
- Saturated fat: 11g
- Sodium: 520mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use lamb instead of beef?
Yes, minced lamb works well and turns this into a shepherd’s style pie with a richer flavour.
Can I add cheese to the topping?
You can sprinkle grated Cheddar over the mash for extra flavour and a crisp finish.
Do leeks replace onions completely?
Leeks add sweetness but a small onion improves depth of flavour. You can use only leeks if preferred.
Can I reheat this in the microwave?
Yes, reheat individual portions until very hot throughout, stirring the filling if possible.
Delia Smith Cottage Pie with Leeks
Course: Main CourseCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA classic British cottage pie made with minced beef, sweet leeks, and a creamy mashed potato topping.
Ingredients
500g lean minced beef
2 medium leeks, sliced
1 onion, chopped
2 carrots, diced
900g potatoes, peeled
50g butter
3–4 tbsp milk
300ml beef stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
Directions
- Preheat the oven to 200°C or 180°C fan.
- Cook leeks, onion, and carrots until soft.
- Brown the minced beef evenly.
- Add stock, tomato purée, and seasoning, then simmer.
- Boil and mash the potatoes with butter and milk.
- Assemble filling and mash in a baking dish.
- Bake until golden and bubbling.
Notes
- Simmer the filling until thick to avoid a watery pie.
- Rough up the mash with a fork for a crisp topping.
- Freezes well for up to 3 months.
