Description
Hearty potato and leek bake topped with a creamy cheese and ham sauce. Comfort food at its finest!
Ingredients
Units
Scale
- 1 lbs (454 g) mince
- 1 onion
- 4 cloves garlic
- 1 big leek
- 1 lbs (454 g) potatoes
- olive oil
- pepper
- 1 stock cube
- 1/4 tsp mace
- 1/4 tsp dried marjoram
- 1/2 tsp worcestershire sauce
- 2 oz (57 g) butter
- 2 oz (57 g) flour
- 1 1/2 cups (355 ml) milk
- 1 tsp mustard
- 1 tsp Worcestershire sauce
- 7 oz (200 g) cheese
- 2 tbsp herbs
- 4 oz (113 g) cooked ham
Instructions
- Heat a large frying pan with some olive oil and brown the meat.
- Add the onion and garlic to the pan and fry until soft.
- Meanwhile, in a separate pan, add the pepper, stock cube, mace, marjoram, and Worcestershire sauce.
- Add the leek and fry until soft.
- Pour the meat mixture into a large, ovenproof dish.
- Layer the potatoes on top, spreading them out thinly.
- Preheat the oven to 356°F (180°C).
For the cheese sauce
- Place a pan over low to medium heat and add the butter.
- Once the butter is melted, stir in the flour and cook, stirring, for two minutes.
- Gradually add the milk, stirring constantly, until you have a smooth sauce.
- Add the mustard, Worcestershire sauce, and cheese, then whisk until smooth.
- Add the herbs and ham, stirring until evenly distributed.
- Pour the cheese sauce on top of the potatoes and spread it out.
- Bake until the potatoes are soft and the sauce is golden brown on top.
Notes
- For a richer flavor, use bone-in ham instead of cooked ham.
- To prevent the potatoes from becoming soggy, ensure they are thinly sliced and partially pre-cooked before layering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 80