John Myers
Minced Beef and Mashed Potatoes Casserole
The perfect minced beef and mashed potatoes casserole recipe with a picture and simple step-by-step instructions.
- 500 g Cooked beef breast soup in very small cubes
- 300 g Mixed soup vegetables in fine strips
- 1 tbsp Butter + oil
- 1 Chopped large onion
- 4 Chopped garlic
- 2 tbsp Tomato puree
- 1,5 dl White wine
- 1 dl Water
- Thyme, marjoram, rosemary, sage, parsley, 4 cloves, 2-3
- Bay leaves, 1 small chilli pepper
- 1000 g Floury potatoes
- 2,5 dl Milk warm
- Salt, pepper, nutmeg
- 100 g Raclette cheese, coarsely grated
- 50 g Liquid butter
- Heat the oil and butter and gently fry the onion and garlic, then fry the meat and vegetables for another 1-2 minutes. Add tomato puree and fry with. Deglaze with wine and reduce a little, add water and all the spices and simmer for about 15 minutes over low heat.
- Preheat the oven to 220 ° C. Grease a baking dish with the meat and let it cool slightly. Peel and wash the potatoes, cut into large cubes and boil in salted water. From seven, drive through passe-vite, work in milk and season with salt, pepper and nutmeg.
- Put the puree on the meat and smooth it out. Sprinkle with the cheese, drizzle with melted butter. Bake in the oven for about 10 minutes. Then put the oven on grill function and bake for approx. 6-8 minutes. Take out and let stand for 10 minutes, then it is much easier to portion. In addition, a fine salad and a rosé wine from Provence. Bon appetit …… and cheers!
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