Brussels sprouts and minced meat casserole

Ingredients for 4 servings:

• 500 g Brussels sprouts
• Salt and nutmeg
• 400 g minced meat, mixed
• 2 small shallots
• 2 m.-sized eggs
• 1 tbsp, heaped mustard, medium hot
• 3 tbsp mineral water
• 7 tbsp, heaped breadcrumbs
• 1 tsp, heaped paprika powder, sweet
• Salt and pepper, white, freshly ground
• Fat for frying
• 500 g floury potatoes
• 50 ml whole milk
• 50 g butter, mildly soured
• 2 m.-sized eggs
• 50 g mountain cheese, grated
• 1 tsp, leveled nutmeg, freshly grated
• Salt and pepper, white, finely ground
• 100 g mountain cheese, grated
• 125g mozzarella

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

ideal for a cozy meal with family or friends, also for the student kitchen

Clean the Brussels sprouts, cook them al dente in boiling salted water with grated nutmeg, and then plunge them into cold water. This immediately interrupts the cooking process and keeps the florets firm to the bite. Drain and set aside. Knead the mince ingredients into a dough, season with salt and pepper, and form into 3 cm balls. Fry these meatballs in a pan with a little fat until golden brown. Then set them aside as well. Peel the potatoes, boil them in salted water until tender, and add the mashed potatoes to the pan. Place the meatballs and sprout florets alternately in a springform pan or casserole dish (24 cm diameter) in a circle from the outside to the center. Spread the mashed potatoes evenly on top. Finally, sprinkle with grated cheese and place the sliced ​​mozzarella on top. Bake in a preheated oven at 180°C for 45 minutes. Finally, turn on the grill to give the cheese topping a nice color.