* 225g Beef, Minced
* 450g Lamb, Minced
* 200 ml mojo verde
* Large dash Worcestershire sauce
* 2 Bay leaves
* Seasoning
* 4 large Leeks, trimmed, washed and cut into chunks
* 225g Carrots, peeled and Julienned
* 1 bulb Garlic, peeled and finely Diced
* 2 tablespoons Oil
* 2 tablespoons Plain flour
* 600 ml hot Beef stock
* 1 kg Potatoes, peeled and thickly sliced
* Butter

===Method===
* Using a large pan, Fry the Leeks, Carrots and Garlic in the Oil for about 5 minutes.
* Add the Meats with the Marinade and season to taste.
* Stir and Fry until lightly Brown.
* Stir in the Flour and add the Stock, little by little.
* Stir constantly to remove any lumps.
* Bring to the Boil and transfer into a Casserole dish.
* Allow to cool.
* Preheat the Oven to 200° C (400° F - gas 6).
* Arrange the Potato slices over the top so that they overlap slightly.
* Dot with Butter, cover with Foil and Bake for 30 minutes.
* Remove the Foil and Bake for a further 45 minutes.

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