Brussels sprouts – minced meat casserole

Ingredients for 4 servings:

• 800 g Brussels sprouts (I always use frozen)
• 50 g bacon, streaky
• 1 m.-sized onion(s)
• 250 g minced meat
• 500 g potatoes
• 2 tbsp margarine
• 2 tbsp flour
• 750 ml milk
• salt and pepper
• nutmeg
• Cayenne pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes

Boil the Brussels sprouts in salted water until almost tender and halve the heads. Cook the potatoes in their skins, peel, and slice. Fry the bacon cubes in oil, add the minced meat and crumble with a fork, then add the diced onion. Season with salt and pepper. Make a béchamel sauce from margarine, flour, and milk and season with salt, pepper, and nutmeg. Place the potato slices in a baking dish, sprinkle with a little salt and pepper, top with the halved Brussels sprouts, and season with a little cayenne pepper. Then add the browned minced meat and, as a final layer, a few reserved potato slices. Pour the béchamel sauce over the top and bake for about 30 minutes at 200-225 degrees Celsius.