Turnip goulash pie with cheese-crumb crust

COOK TIME
150 mins

TOTAL TIME
150 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 tablespoons of oil in a casserole dish. Sauté the meat in it, turning it well.

2. 2

   Add the onions and about half of the turnip and fry briefly. Season with salt, pepper and paprika.

3. 3

   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.

4. 4

   In the meantime peel, wash and cut the potatoes into pieces. Cook potatoes and remaining turnip in boiling salted water for about 25 minutes.

5. 5

   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.

6. 6

   Stir starch and approx. 3 tbsp. 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.

7. 7

   Put approx. 2/3 of the goulash in an ovenproof dish and spread the mashed potatoes on top. Add the rest of the goulash. Crumble the bread finely. Grate cheese coarsely, mix both with 2 tablespoons of oil. Sprinkle crumb mixture on the casserole.

8. 8

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Wash oregano, shake dry and pluck the leaves from the stalks. Remove the casserole from the oven and garnish with oregano.

Nutrition Facts

KCAL
630 kcal

CARBS
51 g

FATS
26 g

PROTEINS
47 g