Dutch Leek and Potato Bake recipe

This dish is really hearty and is perfect for all of the family.


  • 900g new potatoes
  • 900g leeks
  • 450g lean minced beef
  • 1 onion
  • 100ml milk
  • 1 red pepper
  • 1 green pepper
  • 175g ham
  • 250g cheddar cheese
  • 1 small green chilli
  • 1 tsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • Salt and pepper


  1. Roughly chop the potatoes. Wash the leeks and the finely chop them. Finely slice the onion into half-moons. Finely dice the chilli, discarding the seeds. Cut the peppers into chunks, removing the core and any seeds. Roughly chop the ham.

  2. Put the potatoes into a large pot of water and bring to the boil. Once tender, remove from the pot, drain and mash with the milk. Whilst the potatoes are cooking get on with cooking the leeks.

  3. Put the leeks into a large pot of boiling water and cook them for around 10 minutes or until tender. Drain them well and set them to one side.

  4. Preheat the oven to 180C.

  5. Meanwhile, cook the beef. Brown it in a frying pan and then stir in the onion, red pepper, green pepper and the chilli. Add the soy sauce and Worcestershire sauce and cook until the vegetables are tender.

  6. Mix together the mash, leeks and the beef mixture. Spread it into a baking dish and then top it with the cheese and ham.

  7. Bake the mixture in the oven for 25 minutes until bubbling and browned.

This bake will serve eight people as a main course. It doesn't really need to be served with anything else as it's very hearty, but it tastes delicious with brown sauce.

Recipe Details:

  • Author: Laura Young.
  • Published:

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