Carrot casserole with mashed potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 500 g carrot(s)
• 3 tbsp oil
• 125 ml vegetable stock
• salt and pepper
• 500 g Mett (Thuringian Mett)
• 2 onions
• 2 eggs
• 20 g butter
• 100 g Gouda, grated, or butter cheese
• 2 tbsp parsley, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Carrot casserole, quick and easy, for children

Peel and wash the potatoes and cut into small cubes. Boil them in plenty of salted water for about 20 minutes until tender. Peel and slice the carrots. Heat 1 tablespoon of oil in a pot and sauté the carrots while stirring. Deglaze with the stock and season with salt and pepper. Cover and sauté the carrots for about 10 minutes until tender. Heat the remaining oil in a pan and fry the minced meat until crumbly. Add the diced onions and fry. Season with salt and pepper. Drain the cooked potatoes and let them steam off. Add the eggs and butter to the potatoes and mash everything with a potato masher. Season with salt if desired. Pour the mashed potatoes into a lightly greased baking dish and smooth it down, then pour the minced meat on top. Spread the cooked carrots and any stock that is still in the pot on top. Now add the grated cheese on top and bake in the oven preheated to 200 degrees Celsius for about 15 minutes. Sprinkle with parsley just before serving.