Summary

Ingredients

• 1 kg potato (s)
• 1 ½ teaspoon salt
• 20 g butter
• 1 cup milk
• Nutmeg
• 500 g minced meat, mixed
• 200 g zucchini
• 1 large onion (s)
• 1 clove garlic
• salt and pepper
• 1 pinch cumin
• 1 pinch paprika powder, noble sweet
• 1 teaspoon herbs Provence
• 1 pinch chili powder
• 50 ml water
• 2 egg (s)
• 1 tablespoon thyme leaves, fresh
• 60 g cheese, rated
• 3 tablespoon oil
• 6 tablespoon butter

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Instructions

1. Wash the zucchini and cut into small cubes. Peel and finely dice the onion and clove of garlic.
2. Peel the potatoes, cut into quarters and cook in salted boiling water for about 20 minutes until soft.
3. In the meantime, heat 2 tablespoons of oil in a pan and fry the minced meat until crumbly, season with salt, pepper, cumin and paprika powder and place in a bowl. Put 1 tablespoon of oil in the pan. Turn down the heat and sweat the onion cubes in it. Then add the zucchini cubes and continue to fry gently. Now add the clove of garlic. Fry the zucchini and onion mixture for another 1 minute and season with the herbs of Provence. Deglaze the roast with the water and simmer gently for 5 minutes, then season again lightly with salt and pepper and add to the meat in the bowl. Season with the chilli and let cool down a little.
4. Preheat the oven to 200 degrees.
5. Heat the milk. Drain and mash the soft potatoes, add 20 g of butter in pieces and pour the warm milk on top. The result should be a soft, but not runny, mashed potatoes. Season the puree with nutmeg and, if necessary, add salt and pepper to taste. Put half of the mashed potatoes in a baking dish and distribute evenly.
6. Add 20 g of grated cheese and the beaten eggs to the cooled minced meat mixture. Stir everything and pour the mixture onto the mashed potatoes, sprinkle with the fresh thyme leaves on top. Then put the other half of the mashed potatoes on top, then spread well.
7. Now bake the baking dish in the oven for 15 minutes. Then add the rest of the cheese and butter in flakes. Put the dish back in the oven, switch on the grill function and bake the dish for another 5 - 7 minutes.
8. Then let the casserole rest for 10 minutes in the switched off oven.
9. Serve the casserole with a green salad or tomato salad.