John Myers
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Baked Minced Vegetables
The perfect baked minced vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 250 g Pasta
- 400 g Fresh mushrooms
- 300 g Grated Gouda
- 0,5 Pc. Red pepper
- 0,5 Pc. Yellow pepper
- 0,5 Pc. Green paprika
- 3 Pc. Carrots
- 1 Can Peas (400 g / drained weight 280 g)
- 1,5 tbsp Tomato paste concentrated three times
- 60 g Brunch (paprika-hot peppers)
- 0,5 tbsp Sugar
- 1 size Chopped onion
- 2 tbsp Red wine vinegar
- Salt
- Pepper
- 1 pinch Chili pepper
- 0,5 tsp Curry
- 0,5 tsp Sweet paprika
- 0,5 tsp Marjoram
- 3 Splash Tabasco
- 1 pinch Garlic powder
- 0,5 tsp Italian herbs
- 300 ml Water
- Parsley for garnish
Preliminary work:
- Cut half of the mushrooms into slices, the other half (depending on size) into quarters or eighths. Halve the carrots lengthways and slice them. Roughly dice the onion and bell pepper. Drain the peas from the can.
The preparation:
- Cook the pasta according to the instructions on the package, but the pasta should still have bite. Fry the minced meat with 1 tablespoon of oil until crumbly, season with salt and pepper. Take the minced meat out of the pot and set aside. Braise the mushrooms with the rest of the frying oil. Season with salt, pepper, paprika, curry, marjoram, garlic powder (or a fresh clove cut into small pieces) and Tabasco.
- Now gradually add the onion, pepper pieces and carrots and stir in. Deglaze with 150 ml of water and 2 tablespoons of red wine vinegar. Let the whole simmer for about 5 minutes without the lid.
- Now add the peas, stir in. Add 1½ tbsp tomato paste and sugar. Add the brunch and stir in. Finally, put the minced meat back into the pot and stir with 150 ml of water until smooth. Season to taste and, if necessary, season well according to your own taste. Don’t be afraid when seasoning! The pasta will neutralize a lot of the seasoning.
- Add the cooked pasta to the saucepan and fold in. Now pour the entire contents of the pot into a large baking dish and smooth it out. Spread the cheese evenly over the top and garnish with parsley. Finally, the casserole is baked in the preheated oven for 20 – 30 minutes (you have to test it yourself) on the lowest rack at 200 ° C (convection: 180 ° C, gas: level 4) until the cheese has a crispy surface.
- Serve on plates and enjoy your meal!
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