John Myers
Casserole: Leftovers from Irish Stew with Minced Meat
The perfect casserole: leftovers from irish stew with minced meat recipe with a picture and simple step-by-step instructions.
- 500 g Chopped half and half
- 200 g Fresh white cabbage
- 200 g Fresh celery
- 3 Rods Leeks / leeks
- 1 kg Potatoes
- 6 piece Tomato rest
- 1 cups Cream / sour cream 30% fat
- 1 cups Cream 30% fat
- 1 tbsp Vegetable broth
- 1 tbsp Sweet paprika
- 1 tsp Freshly grated nutmeg
- Margarine
- Salt and pepper
- 300 g Grated cheese (Gouda)
- 300 g Ground caraway
- 300 g Ground cumin
Preparation:
- Boil jacket potatoes from the potatoes. Peel and cut into slices.
- Dice cabbage, celery and tomatoes, cut the leek into slices.
- Put the margarine in a large pan and fry the cabbage and celery first. Add the leek and 1 tbsp grained vegetable stock. Braise briefly, put the lid on and cook until al dente.
- Now we take the vegetables out of the pan, put some fat back in, let them get hot and add the minced meat. Fry until crumbly.
- Now add the cream and sour cream to the crumbly mince. Stir well.
- Then add the vegetables again and another tablespoon of granulated broth. Heat again.
- Grease a large casserole dish well with margarine and line it with the jacket potato slices.
- The minced vegetable mix and tomatoes are now distributed on top.
- Finally we cover the whole thing well with the grated cheese. I had Gouda, but it’s a matter of taste.
- The oven was preheated to 180 ° C. Now put the casserole dish on the middle rail and bake for about 45 minutes. It always depends on the stove. Finally, I switched to circulating air again because the casserole wasn’t the right color.
- Then the result was just as we had imagined. Now we could fill up and enjoy.
- Oooh, alas! I forgot that I finally added something mixed with caraway and cumin. That made the whole thing even more spicy 🙁
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