Potato Casserole with Minced Meat

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I use half lamb mince and half homemade mince (beef + pork). If you don't like lamb or can't find it, feel free to use homemade mince. Pure pork is too fatty, while beef is too lean. If you're cooking with lamb mince for guests, keep in mind that not everyone enjoys the distinct flavor of lamb. Instead of Parmesan, you can use any other hard cheese, or even a Russian cheese, but it tastes better with Parmesan.

Ingredients

Potato - 1½ kg
Ground meat - 28.2 oz
Parmesan Cheese - 3.5 oz
Milk - 3 fl oz
Onion - 2 heads
Bay leaf - to taste
Ground Black Pepper - to taste
Mild Chili Spice - 1 tablespoon
Paprika - 2 spoons
Butter - 0.5 oz
Herbes de Provence - 2 spoons

Step by Step guide

Step 1

Put the potatoes to boil, add salt to the water, and include a bay leaf.

Step 2

While the potatoes are boiling, heat a large skillet and add olive oil. Once the skillet is heated, add the finely chopped onion.

Step 3

When the onion becomes golden, add the minced meat. Stirring, wait until all the liquid evaporates (if the meat is already browned but the liquid hasn't evaporated, it's a good idea to drain it). Add seasonings: salt, pepper, paprika, and herbes de Provence. I also add some basil. You can include any seasonings you prefer. Mix thoroughly, add the tomato paste, and simmer for another 2 minutes. Set aside.

Step 4

In the meantime, the potatoes should be cooked. Remove them from the heat, drain most of the liquid, leaving half a cup behind. Take out the bay leaf from the pot, add milk and butter, and mash until smooth. (The puree will taste even better if you add a bit of cream.)

Step 5

Spread the minced meat in a baking dish, top it with mashed potatoes, and then sprinkle grated Parmesan cheese on top (some people add mayonnaise under the cheese, but in my opinion, it tastes better without it; the key is to use plenty of cheese). Place it in a preheated oven at 356°F for 30 minutes. Generally, the readiness of the casserole is determined by the golden crust of the cheese.