Potato casserole with minced chicken and celery is a hearty and tasty dish. Delicate minced poultry goes well with carrots and leeks. Celery and garlic add zest to the dish.
We prepare the necessary products. We take out the butter (50 g) from the refrigerator so that it softens.
Peel and wash potatoes and celery. Cut vegetables into medium cubes.
Place potatoes and celery in a saucepan. Fill with 1 glass of water (220 ml) and 1 glass of milk (220 ml). Add bay leaves and salt. Cook until tender for 10-15 minutes.
Peel and wash the leeks and carrots. Three carrots on a coarse grater, cut the white part of the leek into rings.
Fry the carrots, leeks and minced meat in hot butter until half cooked, 5-7 minutes. Salt and pepper the minced meat with vegetables, mix until smooth. Finely chop the green part of the leek.
We take out the bay leaf from the boiled potatoes with celery and knead the vegetables in mashed potatoes. Add the green leeks to the puree and mix. We turn on the oven to heat up to 180 degrees. Mix the softened butter with the garlic passed through a press.
Lubricate the form with a mixture of oil and garlic. Sprinkle with breadcrumbs and place half of the puree on the bottom of the mold. Put the minced meat with vegetables on top.
Close the minced meat with the remaining puree. Grease the top with sour cream and send it to an oven preheated to 180 degrees and bake for 40 minutes
We take out the casserole and let it stand for 10 minutes. We cut into portions. Serve the potato casserole with minced chicken and celery as an independent dish, garnished with parsley sprigs. The dish can be supplemented with vegetables.
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