Minced potato casserole from the box mould with herb yoghurt

Name: Minced potato casserole from the box mould with herb yoghurt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 250 g strained tomatoes (from the package); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Carrots; 200 g frozen princess beans; 40 g Butter or margarine; 30 g Flour; 250 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 1 Tomato; 1/2 bunch Parsley; 1/2 bunch Chives; 300 g Whole milk yoghurt; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
500 g mixed minced meat
2 TABLESPOONS Tomato paste
250 g strained tomatoes (from the package)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Carrots
200 g frozen princess beans
40 g Butter or margarine
30 g Flour
250 g Whipped cream
1 TEASPOON Vegetable broth (instant)
1 Tomato
1/2 bunch Parsley
1/2 bunch Chives
300 g Whole milk yoghurt
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Peel onion and garlic and dice finely. Heat the oil in a pan and fry the minced meat until crumbly. Add onion and garlic, fry briefly. Add tomato paste and sauté briefly. Deglaze with strained tomatoes and simmer for 5 minutes, season with salt and pepper. Drain potatoes, rinse with cold water and peel.
2
Let the potatoes cool down a little. Meanwhile peel and wash the carrots and cut them lengthwise into fine slices. Cook carrots and beans in little boiling salted water for 8 minutes. For the béchamel sauce, melt the fat in a saucepan. Dust with flour and sauté until golden brown. Gradually stir in 250 ml of water and cream. Add the stock and simmer for 10 minutes at low heat, stirring occasionally. Cut potatoes into slices, except for 2 pieces. Grease a box form (1.2 litres capacity). Layer potatoes, minced meat and vegetables. Pour béchamel sauce over them. Grate the rest of the potatoes and cover the casserole. Wash the tomato, cut into slices and place on the surface.
3
Add the stock and simmer for 10 minutes at low heat, stirring occasionally. Cut potatoes into slices, except for 2 pieces. Grease a box form (1.2 litres capacity). Layer potatoes, minced meat and vegetables. Pour béchamel sauce over them. Grate the rest of the potatoes and cover the casserole. Wash the tomato, cut into slices and place on the surface. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. In the meantime, wash the herbs and pat dry. Pluck parsley leaves from the stalks and chop finely. Cut chives into fine rolls. Season yoghurt with salt and pepper. Stir in the herbs
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. In the meantime, wash the herbs and pat dry. Pluck parsley leaves from the stalks and chop finely. Cut chives into fine rolls. Season yoghurt with salt and pepper. Stir in the herbs