zoom Easy pork & leek casserole with mash

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    Easy pork & leek casserole with mash

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    Easy pork & leek casserole with mash

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    1 tbsp olive oil
    300g pack 20 pork meatballs
    250g frozen soffritto
    300g leeks, trimmed and thickly sliced
    300ml Cooks’ Ingredients Chicken Stock
    2 tsp Dijon mustard
    1 tbsp cider vinegar
    500g pack frozen Cooks’ Ingredients Diced Celeriac
    10g butter
    2 tsp cornflour 


    1. Heat the oil in a deep sauté pan, add the pork meatballs and cook for about 5 minutes over a medium heat, turning often until lightly browned. Lift out with a slotted spoon onto a plate.

    2. Add the soffritto and leeks to the pan, and cook for 4-5 minutes until the leeks soften. Pour in the stock, mustard and vinegar, and bring to a simmer before adding the meatballs. Cover and simmer for 15 minutes. Meanwhile, cook the celeriac according to the pack instructions, then mash with the butter and keep hot.

    3. Blend the cornflour with a little water, stir into the casserole pan and simmer gently until thickened. Season. Serve with the celeriac mash.

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