Best Leek Casserole With Meat And Potatoes Recipes

BEEF AND LEEK CASSEROLE

Steps:

• Top and tail leek so that you have the white stalk only.
• Slice leek lengthwise and then chop into 1 inch segments.
• Chop carrot into bite size segments.
• Chop onion.
• Place flour and seasoning into a bag.
• Place beef into the bag and shake so that beef is coated with flour and seasoning.
• In a heavy base frypan, place 1 or 2 tablespoons of oil.
• On low heat brown beef, remove and place into a casserole.
• Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
• Remove and add to casserole.
• Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
• Add to casserole.
• Add thyme and 2 bayleaf.
• Place in a moderate oven and cook slowly for about 90 minutes.
• Place a lid on the casserole to obtain best results.
• Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

POTATO LEEK CASSEROLE WITH GROUND BEEF

Steps:

• Cook the potatoes until (very) tender.
• Fill a large pot with water and bring to a boil. Add the leeks, cook for about 2 mins, drain.
• Cook the ground beef in the oil or butter, until done.
• Add cooked potatoes and ground beef to leeks and mix up with masher.
• Add milk and curry powder.
• Add salt and pepper to taste.

LEEK AND POTATO CASSEROLE

Steps:

• In a casserole dish, single layer sliced potatoes, leeks and cottage cheese and salt to taste until dish is filled.
• Top with single layer of sliced potatoes.
• Sprinkle paprika for garnish and bake at 375 degrees for 45 minutes or until top is browned and potatoes are tender when pierced with the tip of a sharp knife or skewer.

LEEK, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven 325 degrees F.
• Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
• Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
• Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
• In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
• Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

CHEESY POTATO LEEK CASSEROLE BAKE

Steps:

• In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
• Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
• Reduce heat to low.
• Stir in evaporated milk, cream cheese, and sour cream until well-blended.
• Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
• Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.