Ingredients
- 400 gram Greenway mince
- 8 large potatoes
- 2 leeks (approx. 500 g), sliced
- 50 grams vegetable butter
- salt and pepper
- A pinch of nutmeg
- 1 onion, sliced
- 1 spoon of butter or olive oil
- For the cheese sauce
- 0.5 liter of milk (plant-based)
- 7 g vegetable stock powder
- 40 g Maïzena Roux for white sauces
- 100 g grated cheese (plant-based) (70 g for the cheese sauce, 30 g for gratin)
BAKED DISH WITH MINCED MEAT, LEEK MASH, AND CHEESE SAUCE
45 minutes (+ 1 hour in oven)
4 persons
STEP 1
Peel the potatoes, cut them into pieces, and place them in a saucepan with the sliced leeks. Cover halfway with water and cook for about fifteen minutes until the vegetables are tender. Pour out the water from the saucepan and let it simmer for a bit to evaporate the remaining water. Add the butter in pieces, a little salt, pepper, and nutmeg, then mash everything into a puree using a potato masher.
STEP 2
Make the cheese sauce. In a saucepan, mix the vegetable broth powder into the milk and bring the mixture to a boil over medium heat. When the milk is hot, add the Roux, continuously stirring with a whisk to prevent the milk from sticking to the bottom and to avoid lumps. After a minute on the heat, add 70 g of grated cheese. Mix well and season if necessary.
STEP 3
Preheat the convection oven to 180 °C. Mix the minced with the sliced onion and season with a pinch of salt and pepper. Mix the minced meat with the sliced onion and season with a pinch of salt and pepper.
STEP 4
Take a gratin dish and layer the mashed potatoes as the base. Then spread the minced meat over the mashed potatoes. Pour the cheese sauce as the top layer and sprinkle it with the remaining 30 g of grated cheese. Place the gratin dish in the oven for 25 minutes at 180 °C. In the last 5 minutes, switch the oven to the grill position to achieve a golden and crispy crust.
