zoom Easy pork & leek casserole with mash
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Easy pork & leek casserole with mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Easy pork & leek casserole with mash

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

    Serves: 4

    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

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary