Minced meat casserole with parsnips and chestnuts

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 250 g parsnip(s)
• 100 g chestnut(s)
• 1 m.-sized onion(s)
• 2 spring onions
• 1 cup crème fraîche
• 125 ml vegetable stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• some olive oil
• 200 g Gouda, grated
• Nutmeg, freshly grated
• salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (top/bottom heat). Clean the spring onions, peel the parsnips, and slice both. Peel the onions and finely dice them. Chop the chestnuts. Fry the onions in a little oil in a pan, then add the minced meat and fry until crumbly. Add the tomato paste, spring onions, chestnuts, and herbs and fry briefly. Deglaze with the stock and season with salt and pepper. Transfer the minced meat mixture to a baking dish. Spread the crème fraîche evenly over the top and cover with the parsnips. Season with salt, pepper, and grated nutmeg, and drizzle with olive oil. Place the casserole in the preheated oven on the middle rack for 20 minutes. Sprinkle the casserole with grated cheese and bake for another 15-20 minutes, until the cheese is lightly browned. Shortly before the end of the baking time, turn on the broiler function to crisp the cheese, but not for too long to prevent it from burning. Remove the casserole from the oven and serve.