Shepherd's pie with cheese-crusted leeks from Delia's How to Cook: Book Two (page 76) by Delia Smith

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute King Edward potatoes for Desiree potatoes.

  • davidrosam on April 06, 2026

    A go to recipe. Always soften the leeks in butter before adding to the mash. Real comfort food.

  • Robrien on June 23, 2021

    This is a family favourite. We don't bother with the leeks, substitute beef for lamb and add mushrooms. It is a good comfort food.

  • TLouise on December 30, 2020

    A nice dish which I would make again. I wish I had read these comments before making it however as softened leeks would have been better and worcestershire sauce was definitely needed. I served with a side of Savoy Cabbage, peas and pancetta which made up for the pie being a little bland.

  • Allie80 on November 19, 2017

    Agree with JennyR, better to soften the leeks first, I then stir through the mash rather than placing on top.

  • JennyR on January 16, 2014

    I find it better if you soften the leeks in butter before adding.

  • adrienneyoung on December 29, 2013

    Wonderful. Better with a hit of worcestershire sauce and better without the frizzled leeks.

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