Brussels sprouts, potato and minced meat casserole

Ingredients for 6 servings:

• 800 g Brussels sprouts, small florets (already cleaned)
• 1,000 g potatoes (waxy or mostly waxy)
• 400 g minced meat, mixed
• 1 medium-sized onion(s) (finely diced)
• 1 large garlic clove(s) (finely chopped)
• 2 eggs, size M
• 200 ml cream
• 100 ml milk (3.5% fat)
• 200 g cheese, grated (young Gouda)
• 1 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 3 tbsp lard (for frying)
• Salt
• pepper
• Caraway seeds
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

in good Cologne dialect: Sprutejemeng from the Backes with gravel

Boil the potatoes in their skins with salt and a little caraway seeds, drain well, peel while still hot, allow to cool, and then cut into even, not too thick slices. Cook the Brussels sprouts (except when in season, we use frozen Brussels sprouts in small florets) in a little water with salt, a little sugar, and some caraway seeds (ground) for 5 minutes. Brown the minced meat with the diced onion and garlic in 2 tablespoons of lard, season with 1/2 teaspoon salt and pepper and 1 tablespoon sweet paprika, add a heaped tablespoon of tomato paste, stir in, and fry briefly. Whisk together 2 eggs, 200ml cream, and 100ml milk with a little salt and pepper to make a sauce. Grease the baking dish with a little lard. Layer a layer of potatoes, then a layer of Brussels sprouts (halved florets) and some minced meat. Layer everything again, pour the sauce over it, and sprinkle the casserole with about 200g grated Gouda cheese. Set and gratinate in the oven at 200 degrees for about 25 minutes.