Kohlrabi and minced meat casserole

Ingredients for 4 servings:

• 750 g potatoes
• 4 kohlrabi
• Oil for frying
• 1 garlic clove(s)
• 1 onion(s)
• 400 g minced meat, mixed
• 2 tbsp tomato paste
• 1 tsp vegetable stock powder
• Fat for the mold
• 200 g cream or Cremefine
• some nutmeg
• 1 tbsp flour
• 100 g Gouda, grated
• salt and pepper
• Paprika powder, sweet

Instructions

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

Wash the potatoes and boil covered for about 20 minutes. Rinse the potatoes, peel them, and let them cool down so they are easier to slice. Peel the kohlrabi and cut them into wedges. Boil the wedges in salted water for about 5 minutes, drain, and set aside. Peel the onion and garlic and dice them. Heat oil in a pan. Brown the minced meat with the onion and garlic and season with salt, pepper, and paprika. Sauté the tomato paste. Add 1/4 liter of water and the broth, bring to a boil, and simmer for about 5 minutes. Grease a baking dish. Layer the minced meat first, then the potatoes and kohlrabi in the baking dish. Season the cream with salt, pepper, and nutmeg and stir in the flour until smooth. Pour the mixture over the casserole and sprinkle with the cheese. Bake the casserole in a preheated oven at 200°C top/bottom heat or 175°C fan oven for about 40 minutes.