Minced Meat Casserole with Puree

Summary

Ingredients

• 400 g minced beef
• 2 tablespoons oil
• 2 medium onion (s)
• 1 clove garlic
• 0.25 liter ¼ broth, clear, instant
• 2 tablespoon tomato paste
• Puree, mashed potatoes from the day before or 1 pack (3 servings)
• 1 bunch chives
• 1 can mushrooms, (425 ml)
• Salt and pepper, whiter
• 100 g cheese, rated Gouda cheese

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Instructions

1. Heat 2 tablespoons oil in a large pan over medium-high heat. Add 400g minced beef and cook for 6-7 minutes, stirring to break it apart, until browned and crumbly. Add the diced onion and garlic, cook for 2 minutes. Pour in ¼ liter broth and 2 tablespoons tomato paste. Simmer for 4 minutes.
2. Wash the bunch of chives and cut into rounds. Mix half the chives into the mashed potatoes.
3. Drain the mushrooms and fold into the meat mixture. Season with salt, pepper, and white pepper. Transfer to an oven-safe baking dish. Spread the mashed potato mixture evenly on top.
4. Sprinkle 100g grated Gouda cheese over the potatoes. Bake in a preheated oven at 220°C conventional or 200°C fan (428°F / 392°F) for 8 minutes. Top with the remaining chives before serving.