Dutch Leek Casserole
- Ready In:
- 1hr 5mins
- 2 lbs potatoes, peeled and chopped
- 1⁄4 cup milk
- 2 lbs leeks, chopped
- 1 lb ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon finely chopped green chili pepper
- soy sauce, to taste
- 1 (8 ounce) package shredded cheddar cheese
- 6 ounces cooked ham, cut into thin strips
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Cook potatoes until tender but firm, about 15 minutes.
- Drain potatoes, and transfer to a medium bowl. Mash together with milk.
- Be sure to remove all grit from leeks by soaking after chopping.
- Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain and set aside.
- In a skillet over medium heat, cook and stir the ground beef until browned.
- Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender.
- In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham.
- Bake 25 minutes at 350F, until bubbly and lightly browned.
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Very much reminiscent of Shepherd's Pie! A very hearty dish, different and comforting. The only problem I had was that it was so bland! I had to really salt and soy sauce my serving. I was a little baffled by the seemingly unrelated addition of ham to the top, but it really worked well. Thanks for something different! Made for PAC Spring 2011.