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1 Comment Today we’re making a delicious leek casserole. I’m a big fan of anything that goes into a casserole dish, and this easy bake takes very little effort to make. You can prepare it with or without cheese – whatever you prefer.
Tip from Simone
I made two versions of this leek casserole. The first one was paleo, topped with chopped nuts, ghee instead of butter, and celery root instead of potatoes. I personally love celery root, but potatoes work great too for the second version. The second version also gets a generous layer of shredded cheese on top. I think cheese makes any casserole better, but it’s totally optional!
Recipe Ingredients
- Leeks – you’ll need about 750 grams (cleaned weight) for this recipe. Leeks cook down quite a bit, so keep that in mind.
- Ground meat – I used ground beef, but any type of ground meat works.
- Celery root (celeriac) – I make a mash from celery root, but you can use mashed potatoes instead. I love celery root, like in a sauerkraut casserole, or mixed with potato in a kale casserole.
- Bacon bits
- Spices – to flavor the casserole I use smoked paprika, nutmeg, salt, pepper and dried Italian herbs. If you want a little kick, chili flakes or chili powder are great. Feel free to adjust the seasoning to your taste.
- Diced tomatoes – the sauce is made with canned diced tomatoes, but passata works too.
You’ll also need a large casserole dish, about 20 x 30 cm (9×13 inches).
How to Make the Leek Casserole
Making this leek casserole is simple, just like most casserole recipes. It has three components: the celery root mash (or potato mash), the meat sauce, and the leeks.
Start by making the celery root mash. Peel and dice the celery root, cook until tender, and mash with a potato masher or immersion blender. Season with a splash of milk, some butter, salt and pepper. I like adding a bit of nutmeg, but that’s optional.
Meanwhile, cook the leek rings (rinse well!) slowly on low heat until softened and wilted. Season with salt and pepper.
Next, cook the ground meat until browned and crumbly, then make the sauce. Now it’s time to assemble the casserole: first the meat sauce, then the leeks, and finally the celery root mash. Depending on your version, finish with chopped nuts or shredded cheese.
Bake for about 30 minutes or until the cheese is melted and golden.
FAQ Leek Casserole
Yes. Assemble the casserole completely, cover well, and keep in the fridge for up to 24 hours. Add the cheese just before baking so it doesn’t get soggy.
Absolutely! Mashed potatoes work perfectly and make the dish creamier. Sweet potato mash also works, but will add a slightly sweet flavor.
Italian herbs, nutmeg and smoked paprika are classics, but thyme, rosemary, curry powder or chili flakes also work great. It’s very customizable.
Yes, no problem. For extra texture, you can top it with chopped nuts (cashew, almond, pecan) or breadcrumbs mixed with a little oil.
For paleo, use celery root instead of potatoes, ghee instead of butter, and omit the cheese. For low-carb, celery root or cauliflower mash are good alternatives.
More easy casseroles
Baked chicory with chicken and sage mustard sauce
My favorite sauerkraut casserole recipe with ground beef
Leek Casserole with Ground Meat
Ingredients
- 1 celery root peeled and diced
- 2 tbsp butter or ghee
- 50 ml almond milk or regular milk
- 750 grams leeks cleaned and sliced into rings
- 500 grams ground meat
- Salt and pepper
- 1 can diced tomatoes 400 gram/ Little less than a pound
- 1 tbsp dried Italian herbs
- 100 grams bacon bits
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 50 grams shredded cheese
Equipment
- one 20 x 30 cm / 9×13 inch casserole dish
Instructions
- Preheat the oven to 180°C / 350°F.
- Make the celery root mash: peel and dice the celery root, boil until tender, then blend or mash with ghee or coconut oil and a splash of almond milk. Season with salt and pepper.1 celery root, 2 tbsp butter or ghee, 50 ml almond milk or regular milk
- Slice the leeks into thin rings and rinse well. Cook in a large pan over low heat until soft, about 15 minutes.750 grams leeks
- In another pan, cook the bacon bits, then add the ground meat and brown. Add diced tomatoes, Italian herbs, nutmeg and smoked paprika. Season with salt and pepper and let simmer. If the sauce is too thin, add a little arrowroot or cornstarch to thicken.500 grams ground meat, Salt and pepper, 1 can diced tomatoes, 1 tbsp dried Italian herbs, 100 grams bacon bits, 1 tsp nutmeg, 1 tsp smoked paprika
- Assemble the casserole: meat layer first, then leeks, then celery root mash. Top with shredded cheese.
- Bake for about 30 minutes, until heated through and the cheese is golden and melted.50 grams shredded cheese
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
One of my favorite winter dishes. It’s easy to make and easily feeds four. I make it for one and freeze the rest in portions. Perfect for meal prep!