Turnip Goulash Pie

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Quarter the turnip, peel, wash and cut into relatively fine cubes. Dab meat dry. Heat 2-3 tablespoons of oil in a casserole dish. Sauté the meat in it while turning it. Add onions and about half of the rutabaga and fry briefly. Season with salt, pepper and paprika

2. 2

   Add tomato paste, stir in and briefly sweat. Deglaze with 1 litre water, bring to the boil. Cover and stew at low to medium heat for about 1 1/2 hours

3. 3

   In the meantime, peel and wash the potatoes and cut them in half depending on their size. Peel carrots, wash if necessary and cut into large pieces. Cook the potatoes, carrots and the rest of the turnip in boiling salted water for about 40 minutes

4. 4

   Drain the potato mixture, allow to steam briefly. Bring milk and 6 tablespoons of oil to the boil. Coarsely mash the potato and vegetable mixture with a potato masher. Let the milk and oil mixture run in. Season to taste with salt and nutmeg

5. 5

   Stir starch and 2-3 tablespoons of water until smooth. Boil up the goulash and stir in the starch. Bring to the boil and simmer for about 1 minute, season with salt and pepper

6. 6

   Put about half of the potato and vegetable mashed potatoes in an ovenproof dish, spread about half of the goulash on top, repeat layering. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Wash the oregano, shake dry and pluck the leaves from the stalks. Remove the casserole from the oven and garnish with oregano

Nutrition Facts

KCAL
550 kcal

CARBS
39 g

FATS
24 g

PROTEINS
41 g