John Myers
Contents
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Ingredients
- 750 g Potatoes
- 450 g Roots (carrots)
- 150 g Frozen peas
- 500 g Mixed minced meat
- 1 teaspoon Butter
- 1 piece Garlic clove
- 1 piece Onion
- 0,5 teaspoon Salt
- 2 teaspoon Sweet paprika powder
- 1 teaspoon Pepper
- 2 tablespoon Butter
- 4,5 tablespoon Spelt flour 630
- 450 Milliliters Milk
- 100 g Processed cheese
- 2 teaspoon Beef broth
- 2 teaspoon Sweet paprika powder
- 1 teaspoon Pepper
- 5 Discs Cheese
- 5 Discs Grated cheese
Instructions
- I have already tried different types of vegetables for this casserole - but the combination of peas / carrots with cheese sauce tastes best 🙂
- Start by peeling the potatoes, chopping them into cubes, rinsing them once under running water and then boiling them until al dente.
- The roots (carrots) are also peeled and cut into slices. Then cook until al dente, about 10 minutes.
- Please add the frozen peas to the roots for the last 5 minutes and cook them with them.
- Now peel the onion and garlic clove and chop very finely.
- Melt the teaspoon of butter in a pan and add the minced meat. Now season with salt, paprika powder and pepper. After 3 minutes add the onion and garlic cubes and fry everything until crumbly. Put the pan to one side.
- Take a small saucepan and melt the butter in it. Now add the flour while stirring with a whisk. Stir until no more flour can be seen. Now the milk is poured in in batches, stirring continuously! Note: if the sauce is somehow too thick, just pour in a little more milk.
- Take the pot off the heat briefly and stir in the processed cheese and spices. Preheat the oven top / bottom heating to 200 degrees.
- Put the minced meat in a baking dish, 1st layer
- 2. Layer the peas and roots on top
- 3 Layer the potato cubes on top.
- Now pour the cheese sauce evenly over the casserole.
- Spread either slices of cheese or grated cheese on the casserole.
- Upper / lower heating at 200 degrees for 30 to 35 minutes on the middle rail I wish you a good appetite
