Perfect Cottage Pie

Directions

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   1.
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   Heat the olive oil over medium heat in a deep casserole dish or large Dutch oven.
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   Add the onions and cook for 8 10 minutes until soft and transparent, but not browned.
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   Add the carrots and rutabaga (or swede) and cook for another 8 10 minutes until softened.
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   Remove the vegetables from the pan and set aside.
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   2.
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   Turn the heat up to high and cook the minced beef in batches until browned.
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   I use two forks to separate the meat.
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   Add plenty of salt and pepper, along with the vegetables you cooked earlier and all of the other seasonings: cinnamon, thyme, parsley, Worcestershire sauce and tomato paste.
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    3.
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    Sprinkle in the flour.
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    This will help thicken the sauce as it cooks.
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    Slowly pour in the beef stock and mix well until combined.
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    Turn the heat down to medium low, cover and simmer gently for 30 minutes.
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    Remove the lid and continue to cook for 15 20 minutes until the sauce is nicely thickened and the consistency you prefer.
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    4.
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    Preheat the oven to 200 degrees C/400 degrees F and start preparing the potatoes.
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    Peel and chop them into even pieces and place them in large saucepan filled with cold water.
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    Bring the potatoes to the boil, sprinkle with salt and cook for 20 25 minutes until fork tender.
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    5.
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    Meanwhile, prepare the leeks while the sauce and potatoes cook.
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    Cut away the dark green top and make vertical incisions in the leek.
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    Rinse thoroughly with water to remove any dirt then pat dry and chop finely.
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    Heat a medium-sized saucepan over medium heat and melt 1 tablespoon of the butter.
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    Add the leeks to the pan and cook for about 5 minutes until softened.
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    6.
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    When the potatoes are tender, drain away the water and allow them to sit under a clean cloth for about 5 minutes.
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    This will remove excess moisture.
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    Add the remaining butter, sour cream, salt and pepper and mash to a very smooth consistency, then stir in the cooked leeks.
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    I use my KitchenAid stand mixer with the paddle attachment, but you can definitely use a handheld mixer.
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    7.
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    Taste the finished beef filling and mashed potato topping and add more seasoning if needed.
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    8.
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    Fill your baking dishes 23 full with the meat filling then top evenly with the mashed potatoes.
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    Top with the grated cheddar and bake for 25 30 minutes until the sauce is bubbly and the top is golden brown.