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Beefy Potato & Leek Bake
SERVES: 4 • TOTAL TIME: 1 HOUR 30 MINUTES
Ingredients:
1 kg potatoes, peeled and cut into round slices approximately 1 centimetre thick
50 g butter, divided
2 cloves garlic, minced
2 leeks, washed and sliced
500 g beef mince
250 mL beef stock
50 g parmesan cheese, grated
50 g cheddar cheese, grated
Pinch of dried oregano
Salt and pepper to taste
Directions:
Preheat oven to 200ºC.
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.