When I first found this recipe I didn’t have high expectations. It only had a few ingredients and there wasn’t much to the method. But I was wrong – this is an effortless yet delicious meal. The fat from the lamb mingled with the vegetables creating the most amazing, buttery leeks I have ever had. I would have been quite happy eating a plate of just the leeks with some toast. I served the dish with some buttered mashed potatoes, a glass of red and then melted away in enjoyment of this simple yet scrumptious meal.
Baked Mince & Leeks (Tave Me Presh)
- 75ml olive oil
- 4 leeks, cut into 2.5cm slices
- 1 onion, roughly chopped
- 450g lamb mince
- 2tbsp tomato puree
- 2 red peppers, de-seeded and chopped (or two carrots, peeled and chopped diagonally)
- Salt and pepper for seasoning
- Vegetable stock
Pre-heat the oven on to 190°c.
Heat half the oil in a large pan and fry the leeks on a low heat until soft.
Transfer the leeks to a baking dish.
Heat the remaining oil in the pan and fry the onions and mince until the mince is brown.
Add the tomato puree, red peppers (or carrots), seasoning and enough stock to cover and bring to the boil.
Pour the mixture over the leeks, cover and bake for 1 hour.
Serve hot with buttery mashed potato or tagliatelle.