Potato casserole

Potato casserole


Potato — 400 g
Butter — 50 g
Liquid cream or milk — 100 ml
Minced meat — 300 g
Bulb — 1 piece
Carrots — 1 piece
Tooth cloves — 1 pc.
Eggs — 1 piece
Sour cream — 1 tablespoon
Green frozen peas — 100 g
Cheese — 100 g
Tomato paste — 1 tablespoon or 2-3 spoons of ketchup
Nutmeg 1/4 teaspoon
Salt, pepper — to taste
Butter for roasting

Preparation Potato casserole:

Peel and boil the potatoes for about 25 minutes.
Make a mash, add butter, as well as cream or milk, but so that the mashed potatoes are thick enough. Salt and pepper to taste, adding a little grated nutmeg.

Allow the mashed potatoes to cool down a bit, then add the egg and mix again. In a frying pan, heat the remaining oil, fry the onions, carrots and garlic, 2-3 minutes. Add minced meat, mix and cook over medium heat, spreading a lump of lump, 6-7 minutes.

Then add the tomato paste, salt and pepper. Reduce the heat and simmer for another 10 minutes. For 5 minutes. Until the end, add green peas. Lubricate the butter with a dish to be put in the oven.

Lay on it an even layer of 1/3 mashed potatoes, then mince, cover the remaining mashed potatoes. Layers should not be mixed. Lubricate with sour cream and sprinkle with grated cheese. Bake the dish in the oven for 20-30 minutes at a temperature of 180 degrees.

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