Easy pork & leek casserole with mash
This easy caserole brings together flavourful pork meatballs, leeks and a soffritto mix, cooked in the Cooks' Ingredients chicken stock and served with celeriac mash.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 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
Method
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.
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.
Blend the cornflour with a little water, stir into the casserole pan and simmer gently until thickened. Season. Serve with the celeriac mash.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,366kJ/ 328kcals |
---|---|
Fat | 18g |
Saturated Fat | 5.6g |
Carbohydrates | 14g |
Sugars | 6.1g |
Fibre | 7.5g |
Protein | 23g |
Salt | 1.4g |