Black Pudding and Leek Cottage Pie

• 500 g (1 lb) black pudding
• 1.5 kg (about 3

Cook the leeks in a little milk and drain them, reserving the milk.

Boil the potatoes until tender, drain, and mash with the reserved milk. Season the potatoes, using plenty of pepper and nutmeg.

Spread the leeks over the bottom of a buttered ovenproof dish. Remove the skin from the black pudding, dice or crumble it, and layer on top of the leeks. Cover with the mashed potatoes,