Minced meat – potato – mushroom casserole

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 500 g mushrooms, fresh
• 300 g minced meat, mixed
• 1 onion(s)
• 50 g butter
• 200 ml milk
• 2 tbsp sauce thickener, light
• salt and pepper
• 1 small bunch of parsley
• 100 g cheese (Emmental), grated
• nutmeg
• Paprika powder, sweet
• tarragon
• oil
• 1 dash of cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and chop the potatoes, and boil in lightly salted water for about 20 minutes until floury. Drain and mash with 200 ml of milk and the butter. Season with salt, pepper, and nutmeg, and add the parsley. Let it simmer for a while. Fry the minced meat with a little butter until crumbly. Chop the onion, add it, and fry lightly. Season with salt and pepper. Finally, season with paprika (do not let it become bitter). Fry the mushrooms in a little oil until they are nice and soft and light brown. Deglaze with 500 ml of milk. Let the mushroom flavor infuse into the milk, so simmer for about 3-4 minutes. Season with salt, pepper, and tarragon (not too much). Add a dash of cream to taste. Sprinkle in the thickener and make sure the sauce is nice and thick (depending on the thickener, use a little more or less). First, place the minced meat in a baking dish, then spread the mushrooms on top, then the purée as a third layer. Sprinkle the Emmental cheese on top and bake until the surface is golden brown.