Beef Leek & Potato Bake

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A delicious one pot meal that can be served on it’s own or with seasonal vegetables. This is based on a classic Dutch oven dish.

This is one of the meals I didn’t think Jess was going to eat as she’s really not a fan of leeks. Surprisingly she actually liked it, we must finally be wearing her down.

Beef Leek & Potato Bake
  • 450g Minced beef
  • 1 Small onion, finely diced
  • 1 Garlic clove, finely diced
  • 400g Can tomatoes
  • 25g Red lentils
  • 1 tbsp dried mixed herbs
  • 150ml Beef stock
  • Salt & Pepper to taste
  • 800g Potatoes, peeled and evenly sliced
  • 2 Large leeks, trimmed and sliced (around 150g if using frozen)
  • Salt & Pepper to taste
  • 25g Cheddar cheese, grated


  • Cook the minced beef with the onion and garlic until slightly browned
  • Add the tomatoes,herbs, lentils, stock and seasoning. Bring to boil, then reduce the heat and simmer for 20 minutes
  • While the minced beef mixture is simmering boil the potatoes and leeks in lightly salted water for 5 minutes then drain
  • Preheat oven to gas mark 4, 180 c
  • Spoon half the mince mixture into an ovenproof dish then place half the sliced potatoes and leeks on top. Repeat with the rest of the ingredients
  • Sprinkle the cheese over the top and bake for around 30 minutes until golden brown

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