Carrot and Brussels sprout casserole with pork mince

Ingredients for 6 servings:

• 1 kg potatoes
• 1 kg Brussels sprouts
• 500 g carrot(s)
• 400 g lean minced meat
• 75 g diced ham
• 1 onion(s)
• chili sauce
• curry sauce
• Fat for frying
• 60 g margarine
• 60 g flour
• 500 ml milk
• 500 ml vegetable stock
• salt and pepper
• nutmeg
• some chili powder
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

hearty casserole

Wash the potatoes, boil them with their skins on, then peel and slice them. Trim and halve the Brussels sprouts. Peel and chop the carrots, and pre-cook them with the sprouts in vegetable broth. Sauté the finely diced onion and ham pieces in fat. Add the minced pork and fry until crumbly. Season everything well and add 1 tablespoon each of the chili and curry sauces. Alternate layers of the potatoes, meat mixture, and vegetables in a baking dish. For the béchamel sauce, heat the margarine, add the flour, and fry until golden brown. Slowly add the vegetable broth and milk, stirring continuously with a whisk, and season the sauce generously. It should make about 1 liter. If it’s not thick enough, you can thicken it a little more. Pour the sauce over the vegetable casserole, sprinkle with cheese, and bake in the oven at 170°C for about 30 minutes.