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Delia Smith's Shepherd's Pie with Cheese-Crusted Leeks Recipe

Looking for an easy Delia Smith's Shepherd's pie with cheese-crusted leeks recipe? Learn how to make Delia Smith's Shepherd's pie with cheese-crusted leeks using healthy ingredients.


Submitted by jess23

Makes 6 servings



From http://www.deliaonline.com/recipes/cuisine/european/english/shepherds-pie-with-cheese-crusted-leeks.html

Recipe Ingredients for Delia Smith's Shepherd's pie with cheese-crusted leeks

2 lbs minced beef
1 tbs olive oil
2 medium onions, peeled and chopped
3 oz carrot, peeled and chopped very small
3 oz swede, peeled and chopped very small
1/2 tsp ground cinnamon
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon plain flour
10 fl oz beef stock
1 tbs tomato puree
2 oz Cheddar, coarsely grated
3 leeks
2 lb potatoes
2 oz butter

Recipe Directions for Delia Smith's Shepherd's pie with cheese-crusted leeks

  1. Begin by taking the frying pan or saucepan and, over a medium flame, gently heat the olive oil. Now fry the onions in the hot oil until they are tinged brown at the edges ? about 5 minutes. Add the chopped carrot and swede and cook for 5 minutes or so, then remove the vegetables and put them to one side.

  2. Now turn the heat up and brown the meat in batches, tossing it around to get it all nicely browned. You may find a wooden fork helpful here, as it helps to break up the mince. After that, give the meat a good seasoning of salt and pepper, then add the cooked vegetables, cinnamon, thyme and parsley. Next, stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated. Finally, stir in the tomato purée. Now turn the heat right down, put the lid on the pan and let it cook gently for about 30 minutes.

  3. While the meat is cooking you can make the topping. Peel the potatoes, cut them into even-sized pieces and place in a steamer fitted over a large pan of boiling water, sprinkle with some salt, put a lid on and steam until they're completely tender ? about 25 minutes. While this is happening, pre-heat the oven to gas mark 6, 400°F (200°C).

  4. When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a purée ? the best way to do this is with an electric hand whisk. Don't be tempted to add any milk here, because the mashed potato on top of the pie needs to be firm. Taste and add more salt and pepper if necessary.

  5. When the meat is ready, spoon it into the baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Now sprinkle the leeks on top of the potato, scatter the cheese over the leeks and bake the whole thing on a high shelf of the oven for about 25 minutes, or until the top is crusty and golden.

Categories

Main Dish

Nutrition Facts
Serving Size 488.0g
Amount Per Serving
Calories
553
Calories from Fat
185
% Daily Value*
Total Fat
20.5g
32%
Saturated Fat
9.4g
47%
Trans Fat
0.0g
Cholesterol
157mg
52%
Sodium
408mg
17%
Potassium
1506mg
43%
Total Carbohydrates
37.7g
13%
Dietary Fiber
6.1g
24%
Sugars
6.7g
Protein
53.0g
Vitamin A 69% Vitamin C 72%
Calcium 13% Iron 42%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • High in vitamin C
  • High in zinc
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