Summary

Ingredients

• 500 g carrot (s)
• 1 leek, large
• 600 g potato (s), waxy
• 60 g butter
• 60 g flour
• 750 ml milk
• 100 g cheese (Emmentaler), rated
• 1 tablespoon vegetable stock, instant
• 1 bunch marjoram, chopped
• 400 g minced meat, mixed
• salt and pepper
• Fat, for the shape

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Instructions

1. Boil potatoes with their skins for about 15 minutes, drain, peel and cut into slices. Cut the leek into pieces about 10 cm in size and cook with the carrots in salted water for about 5 minutes. Take out and drain. Halve the leek lengthways and peel off the leaves. Cut the carrots lengthways into strips.
2. Heat the butter, sweat the flour in it, pour in the milk and bring to the boil. Add half of the cheese and the marjoram to the sauce. Season to taste with salt, pepper and vegetable stock.
3. Fry the minced meat in oil until crumbly. Salt and pepper. Spread some sauce in a greased baking dish. Layer in the minced meat, leek, sauce, carrots and potatoes. Finish with sauce. Sprinkle the rest of the Emmentaler on top.
4. Bake in a preheated oven at 200 ° C (convection: 175 ° C, gas: level 3) for about 30 minutes.