Summary

Ingredients

• 750 g potato (s), waxy
• 1 cauliflower, (approx. kg)
• 100 g celery
• 1 medium onion (s), finely diced
• 250 g carrot (s)
• salt and pepper
• 2 tablespoons oil
• 300 g minced meat
• 2 tablespoon tomato paste
• 1 tablespoon vegetable stock, instant
• 2 tablespoon butter
• 2 tablespoon flour
• 150 ml cream
• 40 g cheese, rated
• Parsley, for garnish
• nutmeg

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Instructions

1. Boil potatoes with their skin on. Divide the cauliflower into florets and cook covered in ½ l of boiling salted water for about 10 minutes. Drain the cauliflower while collecting the cooking water. Peel the potatoes and cut them into slices.
2. Dice the onions, celery and carrots. Sauté the onion in oil, add the mince and fry well. Add the carrots and celery. Stir in the salt, pepper and tomato paste. Deglaze with 125 ml of water, bring to the boil. Stir in the stock and boil down for approx. 10 minutes.
3. Melt the butter, add the flour and sweat while stirring. Deglaze with the cream and cauliflower cooking water. Bring to the boil, stirring constantly. Season with salt, pepper and nutmeg. Melt 20g cheese in the sauce. To taste.
4. Layer the potatoes, cauliflower and mince. Pour sauce over it. Sprinkle with the rest of the cheese.
5. Bake in a preheated oven (electric oven: 200 ° C / fan: 175 ° C / gas: level 3) for 25-30 minutes. Serve garnished with parsley.