Minced Beef And Potato Casserole


1kg firm potatoes
200g carrots
200g celery root
500g minced beef
1 leek
½ cup milk
100g Swiss cheese, grated
4 eggs, beaten
2 tbsp fresh parsley, chopped
3 tbsp oil
1 tsp dried thyme

1) Cook potatoes for 20-25 minutes in salted boiling water.
2) Peel while hot, let cool and slice.
3) Peel carrots and celery root.
4) Dice and brown in oil.
5) Add mince meat and thyme, and brown.
6) Season with salt and pepper, then stir in parsley.
7) Clean the leek and cut open lengthwise; wash thoroughly and slice.
8) Heat the milk in a saucepan.
9) Melt cheese in the milk and allow to cool, then stir in eggs.
10) Preheat oven to 180 °C.
11) Layer all ingredients in an oiled roasting pan, alternating layers of potato, carrot-meat remix, and leeks.
12) Pour egg-milk mixture over casserole and bake for 40-45 minutes.


Related Posts

Leave a Reply