Antipasti Mince Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 300 g round beef
- 1 onion (s)
- antipasti, leftovers, e.g., zucchini, eggplant, peppers
- 1 tablespoon tomato paste
- 0.5 teaspoon ½ cinnamon
- 200 ml cream
- 50 g parmesan cheese
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut them into not too thin slices. Pour into salted water, bring to the boil and pre-boil for five minutes, then drain. Peel the onion and cut into cubes. Finely grate the parmesan.
- Sear the minced beef, then add the onion cubes to the pan and let simmer. Salt and pepper, add the tomato paste and let roast. Finally stir in the antipasti and cinnamon and add the cream. Let it boil once.
- Preheat the oven to 190 ° C top / bottom heat.
- Grease a baking dish. Line the bottom with half of the potato. Salt and pepper. Put the antipasti, mince and cream mixture in the middle. Put the rest of the potatoes on top, season with salt and pepper and spread the parmesan on top.
- The casserole takes 25-30 minutes in the oven.
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