John Myers
Contents
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Ingredients
- 6 Jacket potatoes
- 4 Carrots
- 300 g Mixed minced meat
- 0,5 Celery bulb peeled and diced
- 1 Diced onion
- 3 Garlic cloves chopped
- 100 g Frozen peas
- 1 Fresh peppers ..... Any color, finely chopped
- 4 tbsp Tomato paste
- 1 small cup Vegetable broth hot
- 1 large sip Orange juice
- Dried herbs to taste
- 1 cup Crème Legere with herbs
- 150 g Grated cheese e.g. Emmental
- 2 tbsp Breadcrumbs
Instructions
- Peel the carrots and cut them into even slices and cook them in salted water until they are firm to the bite. It takes about 8 minutes.
- Peel and slice the jacket potatoes.
- Fry the minced meat until crumbly, add the onion and the garlic and the celery cubes and let them brown, add the peas and paprika cubes and briefly stir in the tomato paste and let it caramelize, now add the vegetable stock and the orange juice, add the herbs to taste be a strong, tasty bolognese sauce.
- Lightly grease a flat baking dish. Place the potato slices in a fan shape on top of them put the carrots. Pour the bolognese sauce over the whole thing, then spread the cream on top, sprinkle with grated cheese and sprinkle with a very thin layer of breadcrumbs, this will make the melted cheese nice and crispy.
- Now cover the baking dish with aluminum foil and bake in the oven for 30 minutes, remove the aluminum foil after 10 minutes. After baking, divide into 4 parts with a sharp knife and serve with a colorful salad.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 9.1gProtein: 12.3gFat: 9.3g
