*Cottage Pie with Potato Cobbles*
Serves 4

This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly!

500g of extra lean ground beef (1 1/4 pounds)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
1 clove garlic, peeled and minced
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
1 bay leaf
2 dessert spoonful's of tomato ketchup
a good splash of worchestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
2 TBS plain flour
500ml of beef stock (2 cups)

2 cups of cooked cubed vegetables (carrots, swede, peas, beans etc.)

To top:
8 medium new potatoes, washed, unpeeled and cut into thick slices (about 1/3 inch)
a bit of melted butter
a handful of grated strong cheddar cheese
fine seasalt and freshly ground black pepper to taste

Spray a large nonstick pan with some cooking spray.  Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated.  Add the knob of butter and continue to cook,  until it begins to turn golden brown in places.  Add the leek, onion, garlic, and herbs.  Cover and cook over low heat until the vegetables are wilted.  Sprinkle with the flour, stirring to mix it in well and then stir in the beef stock, bay leaf, tomato ketchup, Worcestershire sauce and mushroom ketchup.  Bring to the boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until nice and thick. Taste and adjust seasoning as necessary.  Pour into the bottom of a shallow casserole dish, removing the bay leaf and discarding.  Top with the cooked vegetables.

Place the potatoes into a pot of boiling lightly salted water to cover.  Cook until crispy tender, about 3 to 4 minutes.  Drain well. 

Preheat the oven to 18-*C/350*F/ gas mark 4.  Lay the potatoe slices over top of the meat and vegetables in the casserole.  Brush with a bit of melted butter.  Season with some salt and black pepper.  Sprinkle the cheese over top and then bake in the heated oven for 35 to 40 minutes until the filling is nicely bubbling and the potatoes are lightly browned and cheese melted.