Sometimes you just want a casserole that tastes a little different from the classic version. With a touch of cajun spices this leek-mince casserole immediately gets more depth and warmth. The soft leeks, creamy mashed potatoes and spicy notes of paprika, thyme and a subtle kick together provide a surprisingly full flavor. Comfort food, but with character.

Ingredients (4 persons)

For the mash:

• 800 g floury potatoes
• 1–2 tbsp Pablo’s Potato kruidenmix
• 25 g butter
• 75–100 ml milk or cooking cream
• Pinch of nutmeg
• Pepper and salt

For the filling:

• 400 g ground beef
• 3 large leeks (in thin rings)
• 1 onion (finely chopped)
• 1 clove garlic (finely chopped)
• 1 tsp paprika powder
• Pepper and salt
• Splash of olive oil

Topping:

• 100 g grated (mature) cheese

Method

1. Mashed potatoes
   Peel the potatoes and cook them until tender in lightly salted water. Drain and mash with butter, milk/cooking cream, nutmeg and Pablo’s Potato kruidenmix to a creamy mash. Season with pepper and salt.
2. Minced meat and leeks
   Heat a splash of olive oil in a frying pan. Sauté the onion and garlic until translucent. Add the minced meat and fry until crumbly. Season with paprika powder, pepper and salt.
   Add the leek rings and fry for 5–7 minutes until soft but still nicely green.
3. Assemble casserole
   Spoon the mince-leek mixture into a greased baking dish. Spread the mash over it and smooth with the back of a spoon. Sprinkle with grated cheese.
4. Baking
   Bake for 20–25 minutes at 200°C (top and bottom heat) until the top is golden brown. Optionally switch the grill on for the last few minutes for extra color.

Vegetarian option: Mushroom-Walnut “Mince”

This variant has a nice savory, almost meaty texture from the combination of mushrooms and walnuts. Really surprisingly good.

Ingredients (to replace the minced meat)

• 300 g chestnut mushrooms
• 75 g walnuts
• 1 tbsp soy sauce
• 1 tsp smoked paprika powder
• ½ tsp thyme
• Pepper

Preparation

1. Chop the mushrooms very finely (almost crumbly, not too coarse).
2. Roughly chop the walnuts and mix them with the mushrooms.
3. Heat oil in a pan and fry the mixture over medium heat for 6–8 minutes until the moisture has evaporated and it becomes lightly golden.
4. Add soy sauce, smoked paprika powder, thyme and pepper. Fry for another 1–2 minutes.

Then use this mixture exactly as you would use the minced meat mixture in the casserole.