Summary

Ingredients

• 500 g broccoli
• 350 g minced meat, beef or mixed
• 400 g potato (s)
• 120 ml milk
• 1 tablespoon Cremefine
• 1 teaspoon cornstarch
• 50 g cheese, rated
• salt and pepper

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Instructions

1. Peel the potatoes, cut into slightly thicker slices and cook in lightly salted water for about 10 minutes. Then place in a coated baking dish and season with salt and pepper. Chop the raw minced meat into small pieces and distribute on the potatoes, also season with salt and pepper.
2. Separate the florets from the broccoli, peel the stem and cut it into small cubes. Cook everything in a little boiling vegetable stock for approx. 7 minutes until al dente. Then distribute evenly over the potatoes and the mince.
3. Now bring the milk to the boil. Mix the cornstarch with the cold Cremefine and use it to thicken the sauce. Season with salt and pepper and pour over the casserole. Finally, serve with cheese.
4. Baked in a hot oven at 220 ° C for about 15-20 minutes.