Leeks are one of the most underused vegetables in the United States. Which is a real shame, because it is one of my favorites, and one of the only veggies Loek and I can agree on. I think perhaps leeks are intimidating to most Americans because we never learn to cook them properly. In another post, I will have to show you how I clean and cut leeks, but for this recipe I cheated and used pre-cut leeks. This recipe has special meaning for me because it is the first meal my future mother-in-law made for me. Here is what you need:

Ingredients: Yields 4 servings.

• 2 cups of chopped leeks. Conventional wisdom will say only the light green and white parts, but if you get a few leaves in there it is okay.

• 500g or 1lb of lean ground beef

• 1tbsp plus 1tsp curry powder

• 1 beef bouillon cup. I use Maggi brand

• 3 cups of peeled boiled potatoes. Pre-cooked is fine

Directions:

Place your ground beef is a large, deep skillet. Brown on medium high heat until almost all done and drain. Move all meat to one side of the pan and add in the leeks. Cook for 4 minutes, moving the leeks around on their side.

Mix the meat and leeks together. Add curry powder and mix. Cook for 2 mins.

Add in the bouillon cup, stir around to distribute the flavor. Add in 1 ½ cups of water and simmer for about 10 minutes.

Place on top of cooked potatoes. Then mash with a fork and voila!