Maultaschen casserole

Ingredients for 4 servings:

• 8 Maultaschen
• 1 tbsp oil
• 1 medium-sized onion(s), diced
• 1 cup peas (approx. 250 ml), frozen
• 2 large carrots, diced or thinly sliced
• 3 tbsp gravy, homemade or purchased
• 750 ml vegetable stock
• n. B. roux, dark
• 150 g cheese, grated
• 100 ml cream or Cremefine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

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First, sauté the diced onions in hot oil until translucent. Add the peas and carrots and sauté. Now add the meat juices, mix everything well, and deglaze with the vegetable stock. Simmer the vegetables for about 5 minutes. In the meantime, cut the Maultaschen into strips and place them in a casserole dish. Thicken the stock with a roux and, once thickened, stir in the cream or Cremefine. Pour the sauce over the Maultaschen and stir everything briefly to ensure the sauce is evenly distributed and the Maultaschen don’t stick to the dish. Now sprinkle the grated cheese on top. Bake in a hot oven at 160 degrees Celsius for about 20-30 minutes, until the cheese is a lovely golden brown.