John Myers
Potato, Cauliflower and Minced Meat Casserole
The perfect potato, cauliflower and minced meat casserole recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower fresh
- 350 g Waxy potatoes
- 3 tbsp Rapeseed oil
- 1 Onion red
- 400 g Ground beef
- Salt and pepper
- 0,5 tsp Sweet paprika powder
- 250 ml Cream
- 1 tbsp Flour
- 1 tsp Mustard medium hot
- 100 g Freshly grated Parmesan
- 6 Stems Parsley
- Preheat the oven to 200 degrees. Cut the cauliflower into florets. Peel the thick stem and cut into pieces. Peel the potatoes, cut in half lengthways and cut into 1cm wide slices. Place the cauliflower on a baking sheet lined with baking paper, drizzle with 2 tablespoons of oil and Cover with a second sheet of baking paper and cook in the hot oven for 15 minutes.
- Peel the onion and cut into large cubes. Heat 1 tablespoon of oil in a pan. Fry the minced meat all over until light brown and crumbly, season with salt, add onions, season with paprika and pepper.
- Mix the cream, flour and mustard. Take the vegetables out of the oven and fill with the minced meat in a baking dish (about 20 + 20 cm). Pour the cream and cheese over the top and cook in the hot oven on the grill in the lower third of the oven for about 20 minutes . Baked golden brown. Pluck the parsley leaves from the stems and chop. Take the casserole out of the oven and serve sprinkled with parsley.
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