Summary

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

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Instructions

1. Season the minced meat with salt and pepper and mix. Fry in 2 teaspoons of olive oil until crumbly.
2. 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.
3. 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.
4. 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.