A bit of a different recipe from some of our more traditional British dishes. Try something western -- and we don't mean Pembrokeshire or Cornwall!

500g Mince Beef
3 large leeks, chopped and washed
1 tin Baked Beans
3 tablespoons Tomato ketchup
1 tablespoons Worcestershire sauce
Knob of butter

700g Potatoes peeled and chopped
Knob butter
150ml double cream

Put the peeled and chopped potatoes on to boil.
Put knob of butter in a pan and add leeks. Cook until softened, add mince beef and cook until mince is thoroughly done.

Add 3 tablespoons of tomato ketchup and 1 tablespoon Worcestershire sauce. Stir and cook for about 2 minutes. Add the tin of baked beans and cook for a further 2 minutes. At this point have a small taste, and if necessary season with salt and pepper to your taste.

Put the mixture in an oven proof pie dish (approx 3 pint), and spread mixture out evenly, put the dish to one side. When the potatoes are cooked, drain and mash, adding the knob of butter and 150ml double cream. Mash until smooth and creamy.

Spread the mashed potato over the mince mixture to cover the whole dish. Put in an oven Gas 6 or Electric 200c for approximately 30-40 minutes or until golden brown

Serve with a sprinkle of grated cheddar cheese or a little extra gravy.

It should look just like a Sheppard’s pie, but it has a moorish taste.

Submitted by: Brian Owen

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