Potato-pumpkin-puree casserole with minced meat

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Cut pumpkin into slices, peel and remove seeds. Cut pumpkin into pieces. Cook both in boiling salted water for about 20 minutes. Peel and finely dice 1 onion. Heat 1 tablespoon of oil in a pan.

2. 2

   Fry the minced meat in it until coarsely crumbly. Season with salt, pepper and marjoram. Add diced onion, tomato paste and tomatoes. Chop the tomatoes slightly if necessary. Bring to the boil and simmer for 3-4 minutes. Drain potatoes and pumpkin. Add milk and mash roughly. Season to taste with salt, pepper and nutmeg. Put the minced meat into an ovenproof dish. Spread the puree over it and put butter flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.

3. 3

   Add milk and mash roughly. Season to taste with salt, pepper and nutmeg. Put the minced meat into an ovenproof dish. Spread the puree over it and put butter flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Peel 1 onion and cut into fine rings. Turn in flour. Heat 1 tablespoon of oil in a small pan. Fry the onion rings until golden brown. Wash the chives, shake dry and cut into small rolls. Take the casserole out of the oven, sprinkle with onion rings and chives

4. 4

   Peel 1 onion and cut into fine rings. Turn in flour. Heat 1 tablespoon of oil in a small pan. Fry the onion rings until golden brown. Wash the chives, shake dry and cut into small rolls. Take the casserole out of the oven, sprinkle with onion rings and chives

Nutrition Facts

KCAL
750 kcal

CARBS
45 g

FATS
45 g

PROTEINS
39 g