Vegetable-minced-beef-mashed Potatoes Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 red pepper (s)
- 1 zucchini
- 3 spring onion (s)
- 1 packet cocktail tomatoes
- 300 ml vegetable stock
- 500 g minced meat
- 100 g tomato paste
- 2 points mashed potato powder
- 1 liter milk
- 150 g cream cheese
- pepper
- nutmeg
- salt
- 200 g cheese (Gouda), rated
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil and mix with the mashed potatoes. Season with salt, pepper and nutmeg. To let go.
- Bring the water to the boil and prepare the vegetable stock.
- Chop the peppers, spring onions, zucchini and tomatoes into small pieces.
- Fry the minced meat in the pan and season with salt and pepper. Add spring onions and tomatoes and fry with. When the mince is done and the tomatoes slowly lose their firmness, deglaze with the vegetable stock. Add tomato paste and cream cheese and stir. If necessary, add a sauce thickener to strengthen the sauce a little. Stir in paprika and zucchini and simmer for another 5-7 minutes.
- Fill the baking dish with the minced meat and vegetables mixture, leaving a little sauce in the pan. Spread a layer of mashed potatoes on top. Pour the remaining sauce over it and sprinkle the grated Gouda over it.
- Bake in the oven at 200 ° for 15 minutes until the cheese is crispy brown.
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