Minced meat and vegetable casserole

Ingredients for 4 servings:

• 500 g potatoes
• 300 g carrot(s)
• 400 g broccoli
• 250 ml vegetable stock
• 1 onion(s)
• 2 tbsp oil
• 400 g minced meat (half beef, half pork)
• Salt and pepper from the mill
• Sweet paprika powder
• 2 tbsp tomato ketchup
• 50 g butter
• 25 g flour
• 250 ml vegetable stock (cooking liquid from the vegetables)
• 250 ml whipped cream
• Salt and pepper from the mill
• nutmeg
• 50 g cheese (e.g. grated Gouda)
• Fat for the mold

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

For the vegetables, wash the potatoes, bring to a boil in water, and cook for 20-25 minutes until tender. In the meantime, trim, peel, and wash the carrots, and slice them lengthwise if desired. Remove the leaves from the broccoli, wash the broccoli, and divide it into small florets. Bring the broth to a boil. First, add the carrots and cook for 3-4 minutes. Then add the broccoli and cook for another 5 minutes. Drain the vegetables, reserving the cooking liquid and, if necessary, refilling with water to 250 ml (1/4 l). For the minced meat mixture, peel and dice the onion. Heat oil in a pan. Sauté the diced onion. Add the minced meat and fry, breaking up any lumps of meat with a fork. Season with salt, pepper, and paprika, and stir in the tomato ketchup. Drain the cooked potatoes, steam them, peel them, slice them, and arrange them in a layered manner in a greased casserole dish. Sprinkle the potato slices with salt. For the sauce, melt the butter. Heat the flour while stirring until it turns light yellow. Pour in the vegetable cooking liquid and cream and whisk, ensuring there are no lumps. Bring the sauce to a boil while stirring, season with salt, pepper, and nutmeg, and stir in the cheese. Spread the minced meat mixture over the potatoes, add the vegetables, and cover everything with the sauce. Place the dish on the oven rack. Top/bottom heat: approx. 200°C (preheated) Fan oven: approx. 180°C (preheated) Gas mark 3-4 (preheated) Cooking time: approx. 25 minutes.