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Veal casserole with leeks puree

Author: 5/15
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Casserole de veau haché à la purée de poireaux
Preparation 45
Baking 20
Portions 4 to 6
Freezing No
Ingredients
Preparation

Ingredients

For the veal:
  • 30 ml (2 tablespoons) of olive oil
  • 100 g (3.5 oz) of pancetta or bacon
  • 1/2 package of fresh vegetables mix for spaghetti
  • 8 mushrooms sliced in four
  • 10 ml (2 teaspoons) of chopped garlic
  • 605 g (1 1/3 pound) of chopped veal
  • 1 can of condensed tomato cream of 284 ml
  • 250 ml (1 cup) of red wine
  • 250 ml (1 cup) of beef broth
  • 5 ml (1 teaspoon) of dried thyme
  • 1 Bay leaf
  • Salt and pepper up to taste
For puree:
  • 6 to 8 peeled potatoes, cut into pieces
  • 80 ml (1/3 cup) of warm milk
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of old-style mustard
  • Salt and pepper up to taste
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Preparation

  • In a casserole, heat oil at medium-high heat. Brown pancetta for 1 to 2 minutes with the vegetables, mushrooms and garlic mixture.
  • Add meat. Cook 3 minutes till the meat lose its pink color. Remove the surplus of fats then add all othe ringredients needed for the veal. Bring to a boil and let simmer to medium-low heat for 20 to 25 minutes.
  • Meanwhile, lay potatoes in a casserole. Cover with cold water and salt. Bring to a boil and cook for 15 minutes, till tenderness. Drain and reduce to puree. Add milk, butter, leeks, mustard and seasonings.
  • Preheat oven at 375 °F (190 °C). Pour the veal preparation in a square gratin plate of 20 cm (8 inches). Uniformly cover the puree. Oven bake for 20 to 25 minutes, till the puree gets golden.

Chef's notes