Leek mince casserole

Name: Leek mince casserole
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 650 g Leeks (leek); 400 g mixed minced meat; 2 TABLESPOONS Oil; 3 TABLESPOONS Whipped cream; 1 Bag "fix for carrot-leek vegetables à la cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/3 package Flake puree complete with milk; 150 g Rasped cheese (from the package); 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

650 g Leeks (leek)
400 g mixed minced meat
2 TABLESPOONS Oil
3 TABLESPOONS Whipped cream
1 Bag "fix for carrot-leek vegetables à la cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/3 package Flake puree complete with milk
150 g Rasped cheese (from the package)
7-10 Tbsp Parsley

Directions

1
Clean, wash, drain and cut the leek into rings. Fry the minced meat in hot oil, add the leek and fry for about 3 minutes. Add 250 ml water and bring to the boil. Add cream, stir in "fix for vegetables" and let it boil for about 5 minutes.
2
Season to taste with salt and pepper. In the meantime, pour 3 cups (510 ml) of hot, non-boiling water into a bowl. Stir in 11/2 cups (90 g) of flake puree with a whisk and let it swell for about 1 minute.
3
Puree, put into a casserole dish, spread leek mince sauce over it. Sprinkle with cheese and bake in a preheated oven (electric: 200°C/ gas: level 3) for 15 minutes. Serve garnished with parsley.