Cheesy Leeks Recipe
Our Shepherd’s Pie is on special offer this week. It’s made fresh in our kitchen with grass-fed or organic minced lamb, carrot, onion, homemade stock, a little tomato purée, seasoning and a potato topping. We’ve found the perfect cheesy side dish to serve alongside it: creamy, mustardy leeks finished with mature cheddar and golden breadcrumbs. It’s just as good with a Sunday roast.
Ingredients
- 4 slender leeks, around 575g, trimmed
- 20g butter, plus extra for greasing
- 20g plain flour
- 200ml semi-skimmed or full-fat milk
- 1 tsp English or Dijon mustard
- 100g mature cheddar, or another cheese, finely grated
- 2 tbsp dried white breadcrumbs, ideally panko, optional
- Salt and freshly ground black pepper
Method
- Preheat the oven to 220°C/200°C fan/Gas 7. Lightly butter a shallow baking dish that holds around 1 litre.
- Half-fill a medium saucepan with water and bring it to the boil. Remove any tough or damaged outer leaves from the leeks, then trim them, keeping all of the white part and some of the green.
- Cut the leeks into roughly 3cm pieces and add them to the boiling water. Return to the boil and cook for around 5 minutes, or until tender. A knife should slide in easily. Drain in a colander over a large bowl, reserving the cooking water.
- Return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds. Gradually add the milk, followed by around 100ml of the reserved leek cooking water, stirring or whisking between each addition until smooth.
- Stir in the mustard and half the cheese, then season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly.
- Arrange the leeks in the baking dish and pour over the sauce. Mix the remaining cheese with the breadcrumbs, if using, and scatter over the top.
- Bake for 12–15 minutes, until bubbling and golden brown. Serve hot alongside Shepherd’s Pie, roast beef or your favourite Sunday roast.
Recipe originally found here.