Summary

Ingredients

• 2 egg (s)
• 500 g minced meat, mixed
• 500 g broccoli
• 300 g cheese (Emmentaler), rated
• 1 cup crème fraîche
• 1 packet herbs, mixed (frozen)
• 1 tablespoon Herbs Provence
• 1 kg potato (s), floury boiling
• some nutmeg, freshly grated
• milk
• salt and pepper
• Salt water

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Instructions

1. Knead together a dough from minced meat, salt, pepper, crème fraîche, frozen herbs, eggs and herbs from Provence. Boil the broccoli cut into florets in salted water until just barely done. Peel the potatoes and cook them in well-salted water until very soft.
2. Drain and mash to a pulp with the potato masher. Pour in the milk, grate the nutmeg on the finest grate, add and season with salt and pepper. Use the whisk to bring the mashed potatoes to the desired consistency.
3. Then coat the bottom of a sufficiently large baking dish with mashed potatoes. Spread the broccoli on top and spread the rest of the mashed potatoes on top. Now add the minced meat mixture evenly and finally sprinkle the cheese over it.
4. Bake in the preheated oven for about 45 - 50 minutes at 180 ° C and then turn the grill all the way up for another 5 minutes for the beautiful, golden crust.