Potato hack casserole

Name: Potato hack casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 kg Potatoes; 2 Onions; 2 Garlic cloves; 1 TABLESPOON Oil; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 250 g chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1 (approx. 1 kg) Head Savoy cabbage; 4 TABLESPOONS Butter or margarine; 40 g Flour; 1/2 l Vegetable broth (instant); 1/4 l Milk; 7-10 Tbsp grated nutmeg; 100 g grated gouda cheese; 7-10 Tbsp Marjoram; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 kg Potatoes
2 Onions
2 Garlic cloves
1 TABLESPOON Oil
500 g mixed minced meat
2 TABLESPOONS Tomato paste
250 g chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1 (approx. 1 kg) Head Savoy cabbage
4 TABLESPOONS Butter or margarine
40 g Flour
1/2 l Vegetable broth (instant)
1/4 l Milk
7-10 Tbsp grated nutmeg
100 g grated gouda cheese
7-10 Tbsp Marjoram
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes, drain, rinse and peel. Peel onions and garlic and dice finely. Heat the oil in a pan. Fry the minced meat in it until crumbly.
2
Add 1 onion and garlic. Stir in tomato paste and chunky tomatoes, season with salt, pepper and marjoram. Clean, wash and cut the cabbage into strips. Heat 1 tablespoon of fat in a pot, fry 1 onion in it.
3
Add cabbage, pour on 100 ml water and season with salt and pepper. Steam for about 5 minutes. Put the cabbage on a sieve and let it drip off. Melt 3 tablespoons of fat in a saucepan, sauté the flour in it.
4
Add the stock and milk while stirring. Bring to the boil, season with salt, pepper and nutmeg and simmer for about 5 minutes. Cut the potatoes into slices. Grease a large casserole dish. Put some sauce in the dish and layer half of the potatoes.
5
Wash the goose breast, dab dry and place on the fat pan of the oven. Pour on 1/4 litre of water and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1-1 1/2 hours. From time to time, pour over the frying fat and brush with salted water. In the meantime, peel, wash and quarter the potatoes and cook in boiling salted water for about 20 minutes. Clean, clean and halve the mushrooms. Wash parsley, dab dry, pluck and chop finely. Cut pomegranate in half and remove the seeds. Drain the potatoes and let them evaporate briefly. Bring milk to the boil. Mash the potatoes and stir in the milk. Season with salt and nutmeg. Take goose breast out of the oven and pour some sauce on it again warm and sprinkle with 1/3 of the cheese. Add half of the minced meat, some sauce and cheese one after the other. Place half of the cabbage on top. Do the same with the remaining ingredients, finishing with sauce and cheese. Pour off frying fat and deglaze the frying set with broth. Pour the roast stock through a sieve into a pot and bring to the boil. Heat the fat in a pan and fry the mushrooms, porcini and chestnuts. Season with salt and pepper. Add parsley. Stir cornflour with 1 tablespoon of water until smooth and thicken the stock. Warm the pomegranate seeds in it. Remove goose breast from the bone and cut into pieces. Arrange goose breast with mashed potatoes, mushroom-chestnut vegetables and pomegranate sauce on plates. Garnish with thyme
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Arrange on plates garnished with marjoram.