Dumpling and minced meat casserole

Ingredients for 4 servings:

• 1 pack dumpling dough, for potato dumplings, half and half
• 1 onion(s)
• 2 carrots
• 1 zucchini
• 2 tbsp oil
• 500 g minced meat, mixed
• 1 bunch of parsley
• 250 ml milk, low-fat
• 250 ml vegetable stock
• 4 tbsp sauce thickener or flour
• 100 g Gouda, grated
• salt and pepper

Instructions

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

with carrots and zucchini

Prepare the potato dumplings according to the package instructions. Preheat oven to 180°C. Peel and finely dice the onion. Peel the carrots and wash the zucchini. Halve the carrots and zucchini lengthwise and cut into thin slices. Heat the oil in a pan. Sauté the vegetables and onion. Add the minced meat and fry for about 5 minutes. Season with salt and pepper. Pick off the parsley leaves, reserving a few for garnish and chopping the rest. For the sauce, bring the milk and vegetable stock to a boil in a saucepan and add the sauce thickener. Let the sauce simmer for 1 minute. Stir in the chopped parsley and season with salt and pepper. Cut the dumplings into slices or pieces and layer them with the minced meat mixture in a baking dish. Pour the sauce over the dumplings and sprinkle with cheese. Bake in the oven for 15-20 minutes. Sprinkle with the remaining parsley leaves to serve.