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Easy pork & leek casserole with mash

Easy pork & leek casserole with mash

By Alexander Marquez
10’ Prep time
25’ Cook time
35’ Total time
328 Calories
4 Serving

Summary

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.
Alexander Marquez 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 3

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

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Dijon mustard
    Dijon mustard
    2 tsp
  • Cornflour
    Cornflour
    2 tsp
  • Leeks
    Leeks
    300 grams
  • Cider vinegar
    Cider vinegar
    1 tbsp
  • Cooks' ingredients chicken stock
    Cooks' ingredients chicken stock
    300 mls
  • Pack frozen cooks' ingredients diced celeriac
    Pack frozen cooks' ingredients diced celeriac
    500 grams
  • Frozen soffritto
    Frozen soffritto
    250 grams
  • Pack 20 pork meatballs
    Pack 20 pork meatballs
    300 grams
  • Butter
    Butter
    10 grams

Nutrition Facts

View nutrition facts
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