Leek and mince casserole
From Cookipedia
| Leek and mince casserole | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 4 hours 35 minutes |
| Prep. time: | 2 hours 20 minutes (incl marinading) |
| Cook time: | 2 hours 15 minutes (inc cooling) |
| Difficulty: | 
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This recipe needs advance preparation!
A hearty winter meal made with beef and lamb. It is marinated in mojo verde (a sauce from the Canary Islands) overnight.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g beef, minced
- 450 g lamb, minced
- 150-300 ml mojo verde
- Large dash worcestershire sauce
- 2 bay leaves
- Seasoning
- 4 large leeks, trimmed, washed and cut into chunks
- 225 g carrots, peeled and julienned
- 1-2 bulbs 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
Mise en place
- Marinate the meats in the mojo verde, Worcestershire Sauce, bay leaves and seasoning for a few hours or overnight.
Mise en place
- Pre-heat oven to 180° C (350° F - gas 4)
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.
- Pre-heat 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.
Chef's notes
If you do not wish to make your own mojo verde, it is available in bottles from Delicioso.co.uk, but make sure you buy the picante version. If you can only get the mild version, add some green chillies to taste. We made this with 150 ml mojo verde but felt that 300 ml would have been better.