Prepare to indulge in a mouthwatering meat and potato casserole that will warm your heart and satisfy your taste buds. This recipe features tender cuts of beef blade, deboned lamb leg, and pork loin, all cut into bite-sized pieces, ensuring each bite is filled with succulent and flavorful meat.
This recipe is for a hearty and flavorful meat and potato casserole. Tender beef, lamb, and pork are marinated overnight with leeks, onions, garlic, and herbs in a fragrant Alsatian pinot blanc. The meat and vegetables are then layered with thinly sliced potatoes and slow-cooked to perfection in a cast-iron or ovenproof casserole dish. The result is a deliciously rich and satisfying dish that pairs well with a refreshing mixed green leaf salad. Get ready to enjoy a comforting and satisfying meal with this meat and potato casserole.
To enhance the taste and add depth to the dish, the meat is combined with leeks, Spanish onions, and finely chopped garlic. These aromatic vegetables infuse the casserole with their savory essence, creating a delightful medley of flavors.
Whether you’re hosting a gathering, seeking comfort food on a chilly evening, or simply want to treat yourself to a hearty and satisfying meal, this meat and potato casserole is a perfect choice. It’s a classic recipe that brings together the best ingredients and techniques to create a memorable dining experience.
INGREDIENTS:
- 500 gm beef blade, cut into 5cm pieces
- 550 gm deboned lamb leg, cut into 5cm pieces
- 550 gm pork loin, cut into 5cm pieces
- 4 (about 500gm) leeks, white parts only, cut into 5cm rounds
- 2 large (600gm) Spanish onions, each cut into 8 wedges
- 4 cloves garlic, finely chopped
- 1 bouquet garni (see note)
- 750 ml Alsatian pinot blanc (see note)
- 75 gm butter
- 1 kg desiree potatoes, peeled and thinly sliced
- To serve: mixed green leaf salad
INSTRUCTIONS:
- Combine meats, leek, onion, garlic, and bouquet garni in a large bowl. Season with freshly ground black pepper, add wine, cover, and marinate overnight in the refrigerator.
- Preheat the oven to 160C. Remove meat, vegetables, and bouquet garni from the marinade, placing meat and vegetables each in separate bowls, reserving the marinade and bouquet garni. Heat 60gm butter in a large frying pan over medium heat, add meat and cook for 5 minutes or until browned all over. Transfer to a bowl.
- Grease a 4 litre-capacity (30cm long x 23cm wide) cast-iron or ovenproof casserole dish with the remaining butter. Layer one-quarter of potatoes in the base and season to taste with sea salt and freshly ground black pepper. Add one-third of the meat mixture, then one-third of vegetables and reserved bouquet garni, seasoning to taste. Repeat twice with remaining potatoes, meat, and vegetables, seasoning to taste between layers, finishing with a layer of potatoes. Pour over the reserved marinade, seal with foil, cover with a lid, and bake for 2½ hours or until meat and vegetables are tender. Serve immediately with salad on the side.
