Minced meat casserole

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 3 tbsp rapeseed oil
• 2 stalk(s) leeks
• 3 carrots
• 150 g celeriac
• 2 bell peppers
• 1 onion(s), red
• 1 Pepper
• 1 garlic clove(s)
• 2 tsp marjoram, dried
• 1 tsp oregano, dried
• 1 tsp pepper, freshly ground
• ½ tsp salt
• 2 tsp sweet paprika powder
• 1 pack of dumpling powder half and half for 12 dumplings
• Fat, for the shape
• 300 ml cream

Instructions

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

a filling casserole with minced meat, vegetables and dumpling dough

Wash the leek and slice into rings. Grate the carrots. Dice the celery and bell peppers. Finely chop the onion, garlic clove, and chili pepper. Fry the minced meat in the oil until browned and crumbly. Then add the vegetables and cook over low heat for about 10 minutes, stirring frequently to prevent burning. During this time, mix the dumpling dough and let it rest for 10 minutes. Season the minced meat and vegetable mixture generously with salt, pepper, paprika, marjoram, and oregano. Now place a layer of the minced meat mixture into a greased baking dish. Shape the dumpling dough into approximately 1 cm thick discs with your hands and place them on top of the minced meat. Add more minced meat, a second layer of dumpling dough, and finish with the minced meat. Pour the cream over the casserole and bake in the oven at 180 degrees Celsius for about 30 minutes. Serve with salad.