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Minced Meat Casserole with Hokkaido

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Minced Meat Casserole with Hokkaido

The perfect minced meat casserole with hokkaido recipe with a picture and simple step-by-step instructions.

  • 800 g Potatoes
  • 1 kg Hokkaido pumpkin
  • Salt
  • 1 Carrot
  • 1 Onion
  • 1 toe Garlic
  • Oil for frying
  • 500 g Minced meat
  • Salt pepper
  • 1 tablespoon Tomato paste
  • 500 g Chunky tomatoes from the can
  • 300 ml Milk
  • 60 g Butter
  • Nutmeg
  • 1 tablespoon Flour
  • 100 g Hard cheese to taste
  1. Peel and wash the potatoes. Clean and quarter the pumpkin and remove the seeds. Cut the potatoes and pumpkin into cubes. Cook both in salted water for about 25 minutes. Peel the carrot, onion and garlic and dice everything finely.
  2. Preheat the oven to 200 ° C O / U heat. Prepare a baking dish.
  3. Heat oil in a pan. Fry the minced meat in it for about 5 minutes until crumbly. Then fry the diced carrots, onion and garlic briefly. Season with salt and pepper. Stir in the tomato paste and sweat. Deglaze with the tomato pieces and simmer for 5 minutes. Season again with salt and pepper.
  4. Drain the potatoes with the pumpkin. Add 150 ml milk and 50 g butter and mash finely, season with nutmeg.
  5. Heat 1 tbsp butter in a saucepan and sweat 1 tbsp flour in it. Then stir in 150 ml of milk and 100 ml of water and simmer for about 5 minutes. Grate the cheese. Add half of it to the sauce and melt in it. Season the sauce with salt and nutmeg.
  6. Put the minced meat in the baking dish. Spread the potato and pumpkin puree on top. Pour the cheese sauce over it and sprinkle with the remaining grated cheese. Then bake in the preheated oven for 20 minutes.
Dinner
European
minced meat casserole with hokkaido

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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