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1
To make the topping, boil the potatoes in a large saucepan of lightly salted water until almost tender, about 15 minutes.
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2
Add the leeks and cook until the potatoes are tender, about 5 minutes longer.
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3
Drain well and return to the saucepan.
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4
Mash the potatoes and leeks together.
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5
Return to low heat and stir in the milk and butter.
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6
Season with salt and pepper.
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7
Remove from the heat.
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8
Meanwhile, make the filling.
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9
Preheat the oven to 400F (200C).
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10
Cook the lamb in a large frying pan for 5 minutes, stirring to break up the meat, until lightly browned.
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11
Pour off the fat.
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12
Transfer the lamb to a bowl.
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13
Heat the oil in the frying pan over medium heat.
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14
Add the onion and garlic and cook, stirring often, for about 4 minutes, or until softened.
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15
Add the carrots.
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16
Return the lamb to the frying pan.
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17
Add the wine, increase the heat to high, and cook for 3 minutes, or until the wine has evaporated.
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18
Stir in the flour, then the stock, parsley, Worcestershire sauce, and rosemary.
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19
Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
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20
Season with salt and pepper.
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21
Spread the filling in a baking dish and cover with the potato topping.
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22
Place on a baking sheet and bake for 30 minutes, or until the topping is golden.
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23
Let stand 5 minutes, then serve straight from the dish.
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24
Variation
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25
Cottage Pie
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26
Virtually the same dish made with beef, rather than lamb.
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27
For a cottage pie, follow the recipe above, but substitute ground round for the lamb, 1 cup fresh or frozen peas for the carrots, and thyme for the rosemary.
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28
If you wish, omit the leeks from the topping and stir 2 tbsp prepared horseradish into the potatoes instead
