Minced Meat and Potato Mash Casserole

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the puree:

For the sauce:

For the filling: (minced meat and vegetables mixture)

Also:

2 slices cheese (Gouda, medium-aged)
1 bunch parsley, smooth, chopped
Fat for the shape
Flakes butter

Instructions

For the mashed potatoes, first boil the potatoes and then mash them in a saucepan. Season with salt and nutmeg. Gradually add the butter and milk until the consistency is soft, but by no means too runny. Better to make the porridge a little too firm!
Heat the butter in a pan and add the diced onion. Sweat briefly and then add the minced meat and the bacon, cut into very fine strips, to the pan. When the meat is lightly seared and any water that has leaked out has boiled away, add the diced carrots and tomatoes. Salt and pepper and - depending on your taste - add 1 teaspoon of dried (or of course fresh) mint.
Fry the whole thing over high heat until the minced meat and bacon are nice and crispy brown. Finally put the quartered mushrooms in the pan and finally add 1 tablespoon of tomato paste and roast lightly. Then put the whole thing aside.
For the sauce, heat the butter and sweat the flour. Gradually pour in enough stock until the consistency is nice and creamy. Add 1 tablespoon each of tomato paste and medium-hot mustard and cook for a few minutes while stirring. Season to taste with salt and pepper.
In a greased casserole dish, you first put the minced meat and vegetables mixture and pour the sauce over the whole thing. Then spread the mashed potatoes over it so that the meat is completely covered. Spread some butter flakes and the torn Gouda cheese on top and then place in the oven preheated to 225 ° C for about 30 minutes. At the very end, sprinkle the freshly chopped parsley over the top and serve.

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