Summary

Ingredients

• 500 g minced meat, reduced fat or beef
• 1 thick vegetable onion (s)
• 500 g potato (s)
• 500 g leek, frozen
• 0.25 liter ¼ meat broth
• salt
• pepper
• 3 pinches nutmeg
• 2 tablespoon crème fraîche, 15%
• some cornstarch, mixed in a little water
• 1 bag / s cheese, gratin, grated, poss. reduced fat
• Fat, for the shape
• a little Maggi, or Worcester sauce
• possibly honey, sugar or sweetener

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Instructions

1. Peel the potatoes, cut into slices that are not too thin, cook in the broth not too soft, approx. 10 min.
2. Meanwhile, fry the mince with the diced onions until crumbly, season well with salt and pepper.
3. Pour off the potato boiling water and save, let the potato slices steam out.
4. Put the minced meat in a greased casserole dish and spread a little.
5. Add the mince to the leek in the pan, season with salt, pepper and nutmeg, deglaze with potato stock and cook. Mix with the cream, set and season with Maggi and sweetness.
6. Now distribute the leek on the mince, layer the potatoes on top.
7. Finally sprinkle with the cheese.
8. Bake in the oven at 200 ° hot air or 220 ° top / bottom heat for approx. 45 minutes.
9. A garlic cream (see my recipe no. 9 Tsatzikiart garlic dip) or any other is essential!