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Keeping with the leftovers theme, I made this partially with leftover pot roast, but I didn't have enough and added some ground beef too. I topped it with leftover mashed potatoes and used green beans instead of peas since that's what I had. I also used leftover gravy from the pot roast for the "juice" in the recipe instead of the beef broth. This makes a lot. I divided it up into two 9X9 inch pans, baked one and froze the other one. The potato, leek, and cheese topping was really delicious and totally made this dish!

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Neohippie January 31, 2010

Thank you French Tart for another delicious recipe! The leeks truly make the potatoes sing! This is a keeper! I'll be using this recipe from now on!

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Violet F. September 21, 2014

Absolutely brilliant. Carrots and parsnips in the beef, both red wine and a stock pot to make the stock, potatoes with skins, huge pile of leeks, coriander and Herbes de Provence as herbs.<br/><br/>You can also make a great vegetarian version by replacing the beef with 500g cooked Puy lentils or beluga lentils. They will tend to dry out the mixture more than fatty beef mince, so add the stock cube and just enough red wine at the same time, to keep the mixture moist and a little liquid at the bottom, like frying mince.

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Chris Wilson UK April 26, 2014

Scrumptious, we threw in some celeriac and roast beef to the mix, but otherwise made as written. Yum!

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Satyne February 23, 2014

This was really good. Since I am trying to be a bit healthier, I used meat substitute and thought it turned out fine.

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Everything Sweet November 04, 2012

Very tasty. Didn't peel the potatoes, I never do. Had to look up how to deal with leeks. For the herbs I used parsley, sage, rosemary and thyme. Cooked the potatoes, leeks, and onion/carrot/meat at the same time. Instead of stock I used a splash of sherry and water. Used colby jack, that's what I had. Took me longer than an hour. Traditional Mixed Herbs are equal parts: Basil, Marjoram, Oregano, Rosemary, Sage, Thyme

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MoreWithLessMom August 23, 2012

This came together really well! I'd only made cottage pie once before and it was a disaster, so this was a nice surprise. The flavor isn't too strong, but it's the ultimate in comfort food. I added some chopped parsnips along with the carrots, which was a nice addition. My husband loved it, too!

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This Spatula July 03, 2012

everyone enjoyed this, especially the husband. All the kids ate it, with the exception of the 4 yr old, but he doesn't eat anything. My 2 year old gobbled it up. Husband says "it's a keeper". Thank you.

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OrganiGem January 15, 2012

This is the last cottage pie recipe I will use! The leeks make the mash topping fantastic. Also, using the mature cheddar is crucial to the final outcome. I used mince because that's what I had...I also used the peas because we love them. Gravy and steamed broccoli rounded out the meal. Fantastic flavour in the beef. Thanks for posting, Karen!

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hedgiehog October 28, 2011

I thought that this recipe was fantastic. I did not really make any changes...just minor personalization. For the filling I sauteed carrots, onions, garlic, and a wee bit of celery until the onion was translucent before adding the beef. For the gravy I used 3/4 cup beef broth & a bit over 1/4 cup of carmenere to add depth in addition to the tomato paste and a tiny bit of Worchestershire. Also, I added any additional pressed clove of garlic.. I used sage, marjoram, & thyme for the herbs. For the leeks I deglazed the hot pan with a smidge of chicken stock and used that to moisten the mashed potates.

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Va_Girl April 01, 2011
Traditional English Cottage Pie With Cheese and Leek Topping