Vegetable Mince Casserole with Sweet Potato Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 480 g round beef
- 2 pinches salt and pepper
- 2 teaspoons olive oil
- 440 g sweet potato (s)
- 500 ml water
- 1 pinch (s) salt
- 30 g butter
- 1 dash milk
- 500 g soup veetables, frozen, e.., beans, cauliflower, carrots, peas, celery, Brussels sprouts
- some fat for the baking dish
Print Recipe
Pin Recipe Instructions
- Season the minced meat with salt and pepper and mix. Fry in 2 teaspoons of olive oil until crumbly.
- Peel the sweet potatoes and cut into very small pieces. Boil in 500 ml of water with a pinch of salt until soft. After about 15 to 20 minutes, pour off the cooking water and chop the sweet potatoes with butter using a potato masher. For more creaminess and better spreadability on the casserole, add 1 dash of milk and mix with the puree.
- Coat the baking dish with fat. Put the minced meat and soup vegetables in layers in the baking dish. Spread the sweet potato puree on the casserole as a topping.
- Preheat the oven to approx. 200 ° C top / bottom heat or approx. 180 ° C hot air. Bake the casserole for about 35 to 40 minutes, until the bonnet of sweet potatoes is minimally browned.
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