Minced Meat – Potatoes – Vegetables – Casserole

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

6 large potato (s)
250 ml cream or creme fraiche
500 g minced meat
250 ml broth or water with seasoning
Onion (s) or garlic
6 slices processed cheese or 1 point cheese
Spice (s) (salt, paprika powder and some nutmeg)
500 g veetables (e.. broccoli, peas, carrots, beans, cauliflower, etc.)

Minced Meat – Potatoes – Vegetables – Casserole

Instructions

Cook potatoes and vegetables separately. The vegetables shouldn`t cook too long as they`ll get a little softer in the oven. I cooked it for 6 minutes, then it`s still crunchy. Fry the minced meat, season with salt, paprika and nutmeg. Add the cream and broth to the minced meat. Preheat the oven to 180 ° C.
Cut the potatoes into slices. Put the potatoes, vegetables and minced meat sauce in layers in a baking dish. Spread the cheese slices or the cheese on top. Please note: only add the processed cheese to the casserole 5 minutes before the end, otherwise it will turn black.
Now in the oven for about 10 minutes (or 5 minutes without and 5 minutes with processed cheese).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.