Chop-puree casserole

Name: Chop-puree casserole
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch of parsley; 1 Onion; 1 TABLESPOON Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 1 (100 g) Bag of mashed potatoes complete with milk; 7-10 Tbsp Pepper; 1 can(s) (425 ml) "Mexico mix" (corn, peas, red peppers); 2 TABLESPOONS Tomato paste; 100 ml Meat broth (instant); 100 g grated gouda cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 bunch of parsley
1 Onion
1 TABLESPOON Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
1 (100 g) Bag of mashed potatoes complete with milk
7-10 Tbsp Pepper
1 can(s) (425 ml) "Mexico mix" (corn, peas, red peppers)
2 TABLESPOONS Tomato paste
100 ml Meat broth (instant)
100 g grated gouda cheese

Directions

1
Wash the parsley, dab dry, put something aside for garnishing. Pluck the leaves from the rest and chop them coarsely. Peel and finely chop the onion. Heat the oil in a large, coated pan.
2
Fry the minced meat for 7-8 minutes until crumbly. Meanwhile bring 500 ml water and 1 teaspoon of salt to the boil, remove from the heat and stir in the mashed potato powder with a whisk. Let it cool down briefly, fold in parsley and season to taste with salt and pepper.
3
Add the Mexico mix, onion and tomato paste to the mince, fry for 2-3 minutes, season with salt and pepper. Deglaze with broth. Layer the minced meat mixture in an ovenproof dish, add mashed potatoes as a topping.
4
Sprinkle with cheese and gratinate under the grill of the oven for 2-3 minutes. Garnish with parsley.