Ground Beef Leek Casserole with Pineapple

Ingredients

• 500 g waxy potatoes
• Salad
• 400 g leek
• 1 onion
• 15 g ginger
• 350 g mixed ground meat
• 1 tbsp plant oil
• 150 ml meat broth
• pepper (ground)
• 1 tsp curry powder
• butter (for the dish)
• 350 g pineapple flesh
• 50 g grated Gouda
• 50 g grated mozzarella

Instructions

1. 1.

   Wash the potatoes and boil for 15-20 minutes in salted water. Drain, let steam, peel and slice.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Clean the leek, wash thoroughly and cut into 1 cm thick slices. Peel and finely dice the onion and ginger; sauté with the ground meat in plant oil until crumbly. Deglaze with broth, bring to a boil briefly, then season with salt, pepper and curry. Taste and transfer to a greased casserole dish.

4. 4.

   Cut the pineapple flesh into small pieces. Spread over the potatoes and leeks on top of the meat. Sprinkle with cheese and bake for about 30 minutes in the oven.