Potato Bolognese casserole

Name: Potato Bolognese casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 red and green pepper; 2 large carrots; 1 Onion; 2 TABLESPOONS Olive oil; 300 g mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Basil; 1 kg baby potatoes; 2 stem(s) Thyme; 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS grated parmesan cheese; 150 g Whipped cream; 7-10 Tbsp Basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 red and green pepper
2 large carrots
1 Onion
2 TABLESPOONS Olive oil
300 g mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Basil
1 kg baby potatoes
2 stem(s) Thyme
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS grated parmesan cheese
150 g Whipped cream
7-10 Tbsp Basil

Directions

1
Clean and wash the peppers, peel the carrots and onion. Cut vegetables into very small cubes. Heat 1 tablespoon of oil. Fry the minced meat in it. Add vegetables, also fry. Stir in tomato paste.
2
Season with salt and pepper. Pour 200 ml of water on it, bring to the boil briefly. Wash basil, cut leaves into strips, stir in. Divide the bolognese into 4 ovenproof dishes. Peel and wash the potatoes.
3
Place 1 potato on each tablespoon and cut vertically, close to each other, up to the edge of the spoon. Distribute on the forms, press in slightly and sprinkle with 1 tablespoon of oil. Wash and chop the thyme.
4
Mix thyme, breadcrumbs and parmesan, sprinkle on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Drizzle cream over the potatoes, finish cooking for another 15-20 minutes.
5
Cover up in between if necessary. Garnish with basil.