Easy pork & leek casserole with mash
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I need something comforting but don't have much time. Pork meatballs paired with soft leeks make such a satisfying combination, and leeks are fantastic for your digestion thanks to their prebiotic fibre. The beauty of this casserole is that it comes together in just 35 minutes from start to finish, and most of the ingredients are things I keep in my freezer, so there's minimal prep involved. The creamy celeriac mash is the perfect topping that makes it feel like proper home cooking without any fuss.
Ella x
Ingredients
- 1 tbspolive oil
- 300 gramspack 20 pork meatballs
- 250 gramsfrozen soffritto
- 300 gramsleeks(trimmed and thickly sliced)
- 300 mlschicken stock
- 2 tspdijon mustard
- 1 tbspcider vinegar
- 500 gramspack frozen diced celeriac
- 10 gramsbutter
- 2 tspcornflour
Detail level
Instructions
- 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.
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