John Myers
Potato and Cauliflower Mince Casserole
The perfect potato and cauliflower mince casserole recipe with a picture and simple step-by-step instructions.
- 1 medium sized Fresh shallot
- 100 g Butter
- 60 g Flour
- 200 ml Vegetable broth
- 500 ml Milk
- 400 g Cauliflower cooked frozen
- 500 g Potatoes
- 1 pole Leeks / leeks
- Salt and pepper
- Freshly grated nutmeg
- 2 tbsp Rapeseed oil
- 250 g Ground beef
- 200 g Finely grated mountain cheese
- 1 Bed Fresh cress
- Finely dice shallot. Melt 80 grams of butter in a saucepan, sauté shallots in it, add flour and sauté briefly. Gradually pour in the milk and vegetable stock while stirring, bring to the boil and simmer over a mild heat for 10 minutes while stirring.
- Add the cauliflower florets to the sauce. Peel and wash the potatoes and cut into slices about 1/2 cm thick. Cut the leek into thin rings. Add the potatoes and leek to the sauce and cook for 5-10 minutes over a mild heat while stirring. ferment. Season with salt, pepper and nutmeg and finely grate the mountain cheese.
- Heat the oil in a pan and fry the minced meat in it over a high heat until light brown. Use a spatula to cut into large pieces and season with salt and pepper. Preheat the oven to 200 degrees.
- Spread a casserole dish (about 28 + 20 cm) with 20 g of butter. Carefully add the cauliflower and potato mixture. Evenly distribute the minced meat and sprinkle with the mountain cheese. Casserole in the hot oven on a grid on the middle rack 25- Bake for 30 minutes until golden brown.
- Take the casserole out of the oven, arrange on plates and serve sprinkled with cress.
Facebook Comments