Potato mince casserole with vegetables
easy
75 mins
75 mins
Ingredients
- 300 g Potatoes
- 1 medium onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 750 g mixed minced meat
- 2 TABLESPOONS Tomato paste
- 1 package (425 ml) strained tomatoes
- 1 TABLESPOON dried Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 40 g Butter or margarine
- 30 g Flour
- 250 g Whipped cream
- 1 TEASPOON Instant vegetable stock
- 200 g Carrots
- 200 g Courgette
- 1 collar Parsley
- 50 g grated gouda cheese
- 7-10 Tbsp Sage and thyme
- 7-10 Tbsp Grease
Directions
- 1
Cook the potatoes in boiling water for about 20 minutes. Peel onion and garlic, dice finely. Heat the oil in a pan and fry the minced meat until crumbly. Add onion and garlic, fry briefly.
- 2
Add tomato paste and sweat briefly. Deglaze with strained tomatoes, add herbs. Simmer for 5 minutes, season with salt and pepper. Drain potatoes, rinse with cold water and peel, let cool down a little.
- 3
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 over a mild heat, stirring occasionally.
- 4
Wash and clean the carrots and zucchini. Peel carrots and cut them into slices. Potatoes also cut into slices. Wash parsley, dab dry and chop finely. Stir into the béchamel sauce.
- 5
Grease the casserole dish (1.2 litre capacity). Layer potatoes, minced meat and vegetables. Pour béchamel sauce over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.
- 6
Serve garnished with herbs.
Nutrition Facts
790 kcal
26 g
55 g
47 g
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