Leek Casserole (Albanian Tavë me Presh)

Tave me presh is a simply delicious dish of baked leeks and minced lamb. This beef version is created for those who don't have access to lamb.

3 medium leeks, cut into 1" (2.5 cm) pieces
1 small brown onion, finely chopped
1 lb ground beef or lamb (500 g)
2 Tbsp. tomato sauce or purée
10.5 oz red bell peppers, seeded and evenly chopped (300 g)
1 clove garlic, minced
1¼ cups beef stock (300 mL)
2 Tbsp. extra-virgin olive oil
½ tsp. fine sea salt
1 large pinch black pepper, freshly ground
1 Tbsp. all-purpose flour, unbleached

To Serve:
mashed potatoes

Heat the oven to 375°F (190°C/170°C fan, Gas Mark 5), prepare a baking or casserole dish.

Heat the oil and once warm fry the leeks until soft then put them in baking/casserole dish. In the same pan and oil, or add more oil if needed, cook onion until soft and translucent. Next add meat and cook until cooked through, drain all the liquid and fat, then add garlic and cook for 2 minutes. Next add peppers, purée, salt, pepper and broth and mix until well combined.

Over medium low heat, bring to gentle boil then add flour to thicken up a bit. Taste and adjust salt and/or pepper if desired. Lastly, pour the pan ingredients over the leeks in casserole dish, place in the centre of the oven (uncovered) and bake for 1 hour.

Nearly all of the liquid will have evaporated and the peppers will be very soft.

Serve over mashed potatoes.

Makes 4 servings.