Potato and carrot casserole with curry béchamel sauce

Ingredients for 4 servings:

• 10 m.-sized potatoes, preferably waxy ones
• 1 bunch of carrots
• 2 tsp curry powder
• 400 ml béchamel sauce
• ½ bottle of Cremefine light
• 3 tsp, heaped vegetable broth
• 1 can of meat (breakfast meat)
• 2 tbsp vegetable cream
• 4 tbsp breadcrumbs
• 10 small cherry tomatoes
• 200 g cheese (gratin cheese)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

simple and delicious

Peel the potatoes and carrots. Quarter the potatoes and slice the carrots, place both in a pot and cover with hot water. Sprinkle with the vegetable stock. Let everything simmer for about 20 minutes. Meanwhile, grease the casserole dish and sprinkle with breadcrumbs. Cut the beef into bite-sized cubes. Halve the tomatoes. Drain the potatoes and carrots and place in the casserole dish. Spread the beef and tomatoes on top. Place the béchamel sauce in a pot, add the Cremefine and stir in the curry powder. Heat everything briefly and then pour over the casserole. Finally, sprinkle the casserole with grated cheese and bake at 180 degrees Celsius (convection oven) for 20 minutes.