Leek and mince casserole

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Leek and mince casserole
Leek and mince casserole
Servings:Serves 4
Calories per serving:1034
Ready in:4 hours 35 minutes
Prep. time:2 hours 20 minutes (incl marinading)
Cook time:2 hours 15 minutes (inc cooling)
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013
This recipe needs advance preparation!
Out of the oven

A hearty winter meal made with beef and lamb. It is marinated in mojo verde (a sauce from the Canary Islands) overnight.


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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

  • Preheat oven to 180° C (350° F - gas 4)


  1. Using a large pan, fry the leeks, carrots and garlic in the oil for about 5 minutes.
  2. Add the meats with the marinade and season to taste.
  3. Stir and fry until lightly brown.
  4. Stir in the flour and add the stock, little by little.
  5. Stir constantly to remove any lumps.
  6. Bring to the boil and transfer into a casserole dish.
  7. Allow to cool.
  8. Preheat the oven to 200° C (400° F - gas 6).
  9. Arrange the potato slices over the top so that they overlap slightly.
  10. Dot with butter, cover with foil and bake for 30 minutes.
  11. 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.

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