Brussels sprout casserole

Ingredients for 4 servings:

• 1 kg Brussels sprouts, fresh or frozen
• 250 g minced meat, mixed
• 100 g onion(s), finely chopped
• 1 tbsp tomato paste
• 100 g bacon or jerked meat, diced
• 1 tsp sweet paprika powder
• 50 g butter
• 30 g flour
• ½ liter of milk
• 60 g mountain cheese or other strong cheese
• nutmeg
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean the Brussels sprouts, leaving about 800g. Bring a sufficiently large pot of salted water to a boil, then boil the sprouts for 10-12 minutes. Drain and rinse with cold water. Halve large sprouts. Brown the bacon cubes in a pan, then add the onions and cook. Fold in the ground beef and stir until browned on all sides and very crumbly. Mix in the tomato paste and paprika, and season with salt and pepper. For the sauce, melt the butter in a small saucepan. Stir in the flour and sauté. Gradually add the milk, stirring constantly, until a thick sauce forms. Season with nutmeg, pepper, and salt. Simmer the béchamel sauce gently for about 20 minutes, stirring occasionally. Melt the cheese in the sauce. Place the ground beef mixture in a greased baking dish and spread the Brussels sprouts on top. Spread the béchamel sauce on top and bake everything in a preheated oven at 180 degrees for about 25 minutes.