Mashed potatoes casserole with mushroom ragout

Name: Mashed potatoes casserole with mushroom ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 red pepper; 400 g Mushrooms; 3 Spring onions; 400 g Meatloaf; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 375 ml Vegetable broth (instant); 125 g Whipped cream; 7-10 Tbsp Pepper; 200-250 ml Milk; 2 stem(s) curly parsley; 7-10 Tbsp Piping bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 red pepper
400 g Mushrooms
3 Spring onions
400 g Meatloaf
2 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
375 ml Vegetable broth (instant)
125 g Whipped cream
7-10 Tbsp Pepper
200-250 ml Milk
2 stem(s) curly parsley
7-10 Tbsp Piping bag

Directions

1
Peel and wash the potatoes and cook them for about 20 minutes in boiling salted water. In the meantime, clean and wash or clean the peppers, mushrooms and spring onions. Dice paprika and meat loaf, halve mushrooms, cut spring onions into small pieces. Melt the fat. Fry the mushrooms for about 5 minutes.
2
Add meatloaf and paprika, fry for another 5 minutes. Dust with flour. Add stock and cream while stirring constantly, bring to the boil. Fold in spring onions. Season to taste with salt and pepper. Drain potatoes. Add milk and mash to fine puree. Pour into a piping bag with a large star-shaped spout. Pour the puree as a rim into the casserole dish. Fill the ragout in the middle.
3
Drain potatoes. Add milk and mash to fine puree. Pour into a piping bag with a large star-shaped spout. Pour the puree as a rim into the casserole dish. Fill the ragout in the middle. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Wash and chop the parsley and sprinkle on top