Meat casserole with vegetable puree
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Wonderful, delicious, hearty casserole with minced meat, vegetable puree, topped with crunchy cheesy crumb. Easily suitable for everyday or Sunday dinner or to serve guests.
Ingredients for Meat casserole with vegetable puree
- Potatoes - 1 kg
- Carrots - 2 PCs
- Zucchini - 1 piece
- Milk - 250 ml
- Butter - 100 g
- Cheese - 40 g
- Chicken egg - 1 piece
- Nutmeg - 1 depot.
- Minced meat - 700 g
- Onion - 1 piece
- Garlic - 1 tooth.
- Mushrooms - 200 g
- Tomato - 3 PCs
- Parsley - 2 tbsp
- Salt - to taste
- Black pepper - to taste
- Crumb bread - 1 Cup.
- Cheese - 60 g
Step by step instruction of cooking Meat casserole with vegetable puree
The first step is clean the vegetables, cut them into pieces and put on to cook.
Until cooked our vegetables, prepare a filling.
On a heated pan, put the stuffing and mix well it with the spatula to form large clumps.
Once the ground beef changes color, add onion, garlic and mushrooms. Stir, leave for a few minutes until evaporated liquid.
Add the tomatoes, salt, pepper, stir and leave to stew for 10 minutes for evaporation of excess fluid.
Last, add the parsley and stir. Remove from the heat.
Meanwhile, cook our vegetables. Drain off liquid, add a glass of hot milk, butter, nutmeg and turn them into a puree. You can salt them a bit, but keep in mind that cheese will be added, do not overdo it.
In the end add grated cheese and egg and quickly mix thoroughly.
In a greased form put half of the mashed potatoes...
... then the filling...
... then the remaining puree.
Mix bread crumbs with cheese and sprinkle with the casserole.
Bake in a preheated 180 degree oven for about half an hour until Golden brown. Be guided by your oven.