Beef and leek pie filling

Great as a pie filling and also as a topping to pasta.

500g mince
whole leek chopped
equal amount of cabbage to leek
cloves garlic
1 heaped tsp cornflour
enough water to make sauce, about 2 cups.
1 tbsp golden syrup
2 shallots, chopped
handful of mung bean sprouts
salt to taste

Combine mince, leek, cabbage, garlic, water and cornflour, bring to the boil and simmer until reduced, then add golden syrup shallots, bean sprouts and salt. Cook together until soft. For pies cook down longer for a firmer mix and use Pampas butter puff pastry - Eleanor

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