Mashed potato and vegetable casserole

Ingredients for 4 servings:

• 800 g floury potatoes
• 2 garlic cloves
• 2 tsp, heaped salt
• 2 bags of frozen vegetable mix, 500 g each
• Fat for the mold
• 2 tsp vegetable stock powder
• 1 vegetable onion(s)
• 2 tbsp sunflower oil for frying
• 1 tbsp, leveled cane sugar
• 1 tbsp paprika powder, sweet
• 30 g butter
• ¼ liter whole milk
• 1 tsp salt
• ½ tsp nutmeg
• 150 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes and garlic and cut into pieces. Bring both to a boil in 2 liters of cold water and the salt. Cooking time: approx. 20 minutes. Meanwhile, place the frozen vegetables in a greased casserole dish and sprinkle with the vegetable stock powder. Preheat the oven to 200°C (fan oven) and place the casserole dish with the vegetables in the oven while it’s heating. Use this time to peel the onion and finely slice it into rings. Place a sufficiently large pan on the stovetop and add oil. When the oil is hot, add the onion and brown sugar. Season with salt and paprika. Slowly sweat the onion until translucent. When the potatoes are tender, drain them and mash them with butter, milk, nutmeg, and salt to a coarse puree. Then spread the mixture over the vegetable mixture and smooth it down. Place everything in the hot oven for 15 minutes, then remove the casserole dish from the oven and spread the onion on top, spread the cheese over it and bake for another 15 minutes.