Beefy potato and leek bake
A hearty winter warmer that will satisfy the whole family. This recipe can be frozen so make a big batch and pop one in the freezer for those nights when you want a tasty and filling dinner without any effort.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 1 kg potatoes, peeled and cut into round slices approximately 1 centimetre thick
- 50g butter, divided
- 2 cloves garlic, minced
- 2 leeks, washed and sliced
- 500g beef mince
- 250ml beef stock
- 50g parmesan cheese, grated
- 50g cheddar cheese, grated
- Pinch of dried oregano
- Salt and pepper to taste
How do I make it?
- Preheat oven to 200C.
- Melt 30 grams of butter in a large saucepan over medium heat. Add leeks and garlic and cook, stirring frequently for 5 minutes or until the leeks have softened. Add mince and cook until it is browned. Pour in stock, bring to the boil, then reduce heat and simmer for 15 minutes. Season and place beef and leek mixture into a casserole dish.
- Arrange potatoes on top, leaving no gaps. Dot the remaining butter over the potatoes and cover the casserole dish with foil. Bake in the oven for 40 minutes, or until the potatoes are soft. Remove foil and sprinkle grated cheeses and oregano over the potatoes.
- Return casserole dish to oven and cook uncovered for 10 – 15 minutes or until the cheese is golden and melted. Remove from oven and let stand for 5 minutes before serving.
