-
1
1.
-
2
Heat the olive oil over medium heat in a deep casserole dish or large Dutch oven.
-
3
Add the onions and cook for 8 10 minutes until soft and transparent, but not browned.
-
4
Add the carrots and rutabaga (or swede) and cook for another 8 10 minutes until softened.
-
5
Remove the vegetables from the pan and set aside.
-
6
2.
-
7
Turn the heat up to high and cook the minced beef in batches until browned.
-
8
I use two forks to separate the meat.
-
9
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.
-
10
3.
-
11
Sprinkle in the flour.
-
12
This will help thicken the sauce as it cooks.
-
13
Slowly pour in the beef stock and mix well until combined.
-
14
Turn the heat down to medium low, cover and simmer gently for 30 minutes.
-
15
Remove the lid and continue to cook for 15 20 minutes until the sauce is nicely thickened and the consistency you prefer.
-
16
4.
-
17
Preheat the oven to 200 degrees C/400 degrees F and start preparing the potatoes.
-
18
Peel and chop them into even pieces and place them in large saucepan filled with cold water.
-
19
Bring the potatoes to the boil, sprinkle with salt and cook for 20 25 minutes until fork tender.
-
20
5.
-
21
Meanwhile, prepare the leeks while the sauce and potatoes cook.
-
22
Cut away the dark green top and make vertical incisions in the leek.
-
23
Rinse thoroughly with water to remove any dirt then pat dry and chop finely.
-
24
Heat a medium-sized saucepan over medium heat and melt 1 tablespoon of the butter.
-
25
Add the leeks to the pan and cook for about 5 minutes until softened.
-
26
6.
-
27
When the potatoes are tender, drain away the water and allow them to sit under a clean cloth for about 5 minutes.
-
28
This will remove excess moisture.
-
29
Add the remaining butter, sour cream, salt and pepper and mash to a very smooth consistency, then stir in the cooked leeks.
-
30
I use my KitchenAid stand mixer with the paddle attachment, but you can definitely use a handheld mixer.
-
31
7.
-
32
Taste the finished beef filling and mashed potato topping and add more seasoning if needed.
-
33
8.
-
34
Fill your baking dishes 23 full with the meat filling then top evenly with the mashed potatoes.
-
35
Top with the grated cheddar and bake for 25 30 minutes until the sauce is bubbly and the top is golden brown.
