John Myers
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Brussels Sprouts Mince Casserole
The perfect brussels sprouts mince casserole recipe with a picture and simple step-by-step instructions.
1st layer:
- 1 recipe Prepare mashed potatoes from my KB
2 layer:
- 1 kg Cut off fresh Brussels sprouts stalk, remove outer leaves + wash
3rd layer: sauce
- 1 kg Mixed minced meat
- 2 size Peel the carrots, wash them, quarter them lengthways + cut into small pieces
- 2 Freshly peel the onion, quarter + chop
- Salt pepper
- 1 packet Tomato Al Gusto + some water
- 1 dice Herb
- 1 dice Meatsoup
- 2 tbsp Tomato paste
For gratinating:
- 200 g Grated Emmental
- Put the Brussels sprouts in a saucepan, cover with water, add a little salt, cook until al dente and drain. Even better: cook according to instructions in a steamer – I swear!
- Meanwhile fry the minced meat in a high pan, add the carrots and stew until the “water” is gone.
- Add the onions, season with salt and pepper and fry everything until the onions are translucent.
- Deglaze with Al Gusto and a little water, add the stock cube and herb, bring to the boil, stir in the tomato paste, bring to the boil again and season well.
- Spread the mashed potatoes in a greased casserole dish, place the Brussels sprouts on top and then spread the sauce over them.
- Sprinkle with cheese and bake deliciously at 200 ° C (fan oven)!
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