method
1. Scrape carrots and chop into 1 inch pieces. Trim, wash and chop leeks into 1/2 inch slices. Melt half the butter in a skillet or saucepan and fry chopped carrots for 3 minutes. Pour in white wine or stock, cover and cook over a low heat for 20 minutes.
2. Add the leeks, season with salt and pepper and cook for a further 15 minutes, or until tender.
3. Meanwhile, put mince in bowl and mix in salt and pepper with a fork. Roughly shape mince into 1 inch pieces. Melt remaining butter in another skillet and fry meat for about 15 minutes until lightly browned and no longer pink in the middle. Stir from time to time.
4. Reduce any excess liquid in vegetable pan by boiling rapidly for a minute or two. Add meat and sprinkle with Worcestershire sauce. Serve from the pan, with creamy mashed potatoes and a green vegetable.
