Potato casserole with minced beef. Potato casserole with boiled meat
It is not difficult to prepare this treat, moreover, it allows you to realize a lot of creative ideas! Recipes for meat casseroles are amazingly diverse: you can come up with hundreds of unique varieties! Using various ingredients, culinary specialists strive to create new flavors and sensations. You can bake any meat: be it pork, rabbit, beef or chicken - each time the chef will receive a completely original dish.
The five most commonly used ingredients in recipes are:
Weight watchers can choose the most “easy” option to deny themselves the pleasure of tasting a treat. In addition, potatoes and other vegetables, mushrooms, eggs, cheese, butter, many different spices and herbs will be appropriate. Fans of spicy food willingly add garlic and use hot sauces, creating a spicy, scalding aftertaste. Spicy herbs give a pleasant aroma, awakening the appetite. Soon a ruddy and juicy creation will appear from the oven, which everyone will appreciate! Regardless of the type of minced meat, dinner will turn out to be incredibly satisfying, delighting those sitting at the table.
A great option for a full lunch or dinner, which will bring the whole family to one table. A simple step-by-step recipe with a photo will help you cook a tasty and satisfying dish at home, which is also healthy. You will not like many products, these are potatoes, boiled meat, lean beef is better, plus spices and milk, for mashed potatoes. Potatoes with meat are baked very quickly, so set the table. Bon appetit!
Time for preparing:---
Servings:--6-8
Boiled meat - 500 grams
Potato - 1 Kilogram
Egg - 1 Piece
Milk - 100 milliliters
Bulb - 1 Piece
Breadcrumbs - 50-100 Grams
Salt - 1 Pinch
Pepper - 1 Pinch
1. First you need to peel and boil potatoes in lightly salted water. 
2. The recipe for cooking potato casserole with boiled meat assumes that the meat is already there. If this is not the case, then put in parallel to cook also meat (preferably lean pork or beef). In the meantime, you can peel and chop the onion. Pour some water into the pan and add the onion. Simmer a little until soft (if the dish is only for adults, fry the onion until golden brown in vegetable oil). 
3. Already cooked meat needs to be cooled a little and passed through a meat grinder. Send to the pan with onions. Salt and pepper to taste, add a little water and simmer over low heat, stirring occasionally. 
4. Drain the water from the potatoes, leaving a little. Add the egg and warm milk, using a mixer to puree. If necessary, add a little water in which the potatoes were boiled. 
5. Grease a baking dish lightly with oil or cover with baking paper. Spread half of the potatoes in an even layer. 
6. Next lay out the minced meat, pressing it tightly against the potatoes. 
7. Cover with the remaining half of the puree and form a flat top. Sprinkle with breadcrumbs or, if desired, sprinkle with grated cheese. Now the potato casserole with boiled meat at home is sent to the oven for about 35-40 minutes. When the dish is ready, it needs to be given a little time to cool, and only then cut into portions.
Very, very tasty potato casserole, cooked with an original filling of boiled meat! Believe me, you have never tasted such yummy!
And preparing this dish is really very simple, the main thing is not to miss the “key” moment in the preparation of the meat filling. Find out about it in the recipe!
To make Potato Casserole with Boiled Meat, you will need:
- meat (any, to taste) - 500 g
- potatoes - 500 g
- chicken eggs - 2 pcs.
- parsley - 1 bunch
- onion - 1 pc.
- hard cheese - 150 g
- salt, pepper - to taste
Method for preparing potato casserole with boiled meat:
1. To begin with, it is worth noting that to prepare this dish, you can easily choose the most diverse meat (be it chicken, pork pulp, etc.). So, we wash the meat, cut it into several parts and boil it in salted water until cooked (about 40-60 minutes, depending on the stiffness of the meat and the size of the pieces), not forgetting to remove the foam.
2. In parallel with this, we clean the potatoes, cut them into several parts, and then put them in salted boiling (!) Water. Boil the potatoes until cooked, then drain the water and prepare the usual mashed potatoes.
3. In the meantime, peel the onion and cut it into small cubes. We wash the parsley thoroughly, dry it and chop it with a knife.
Grate your favorite hard (or semi-hard) cheese on a coarse grater.
4. Cut the cooled boiled meat into smaller pieces. By the way, if you want, you can easily replace boiled meat with smoked meat (for example, smoked sausage or ham) or add smoked meat to meat.
5. Warm up in a pan 2 tbsp. l. vegetable oil and pass the chopped onion on it (until soft and golden). Then add the chopped meat to the onion and fry everything together for about 5 minutes (add a little, and also add black pepper if desired).
6. Remove the pan from the heat and break two chicken eggs into it. Please note that the eggs need to be mixed very intensively so that they do not curl up with you and, thus, are evenly distributed over the meat. Now add the chopped parsley to the meat. Once again, mix everything thoroughly.
7. Preheat the oven to 180 degrees. In the meantime, we take the form in which we will cook the casserole, grease it with butter or vegetable oil, and then put mashed potatoes on its bottom (about 1 cm thick). Put all the meat on top of the mashed potatoes and cover it with a layer of the remaining mashed potatoes. Sprinkle the top of the casserole with grated cheese.
We send the form to the already preheated oven for about 20-30 minutes, until a delicious golden crust of cheese is formed. Then we take out the finished dish and let it cool a little. We cut the casserole into portioned pieces, put it on plates and, if desired, season with either sour cream or tomato sauce.
"Like Kindergarten"
Your family will love this gravy treat - cook this yummy for lunch or dinner and everyone will be delighted with the taste and aroma of this casserole. We need a kilogram of potatoes, one raw egg, one hundred gr. milk, boiled and scrolled meat - about five hundred grams, one head of onion.
For gravy, you need half a liter of broth, 2 tsp. tomato paste, a tablespoon of sour cream and two - flour.
Boil the potatoes, then drain the water not completely - leave a little liquid for mashing. Mash the potatoes, add some salt, add a little hot milk and mix everything, driving the eggs into the mass. It turns out mashed potatoes.
Preparing the meat filling. Saute the onion in sunflower oil until translucent and golden brown. We spread the twisted boiled meat - mix everything, add salt and a little water, so the minced meat will be viscous. Cover with a lid and let it sweat - so the onion will become soft. Add grated boiled egg to minced meat.
Grease a baking dish with sunflower oil, sprinkle with breadcrumbs and put half of the puree on the bottom. Level with a fork. Next, put the meat filling and cover with the remaining mashed potatoes. Level again and brush the surface with sour cream. Sprinkle with breadcrumbs and send the delicacy to the oven. We cut the finished dish into portioned pieces, serve it to the table and eat with pleasure. It will take about forty-five minutes to bake such a yummy - during this time the casserole will rise and be covered with a golden crust. The cooled delicacy becomes stronger, so it is better to get it out of the mold.
Pour the gravy over the casserole, for the preparation of which tomato paste should be added to four hundred ml of warm broth. Then bring to a boil and add salt to taste our sauce. In 100 ml of warm broth, add a couple of tablespoons. sour cream or cream, as well as three tbsp. flour - beat everything with a fork and pour the contents into the boiling broth, stirring constantly. Bring to a boil and thicken. We cool the gravy.
With parsley and cheese
Ingredients
Half a kilo of boiled meat and potatoes, two chicken eggs, a bunch of parsley, one onion and one hundred and fifty gr. grated cheese.
Cooking
Preheat the oven to one hundred and eighty degrees. Peel and finely chop the onion. We wash the parsley, shake off the water and chop the greens. Grate the cheese.
Cut boiled meat into small pieces. Pour a couple of tablespoons into the pan. sunflower oil and sauté the onion until golden brown. Add meat and fry for five minutes. Turn off the heat and add two eggs to the meat with onions - mix everything and add parsley. Mix the stuffing again. We spread in a greased form of mashed potatoes one centimeter thick. Next, put the meat filling. Again a layer of mashed potatoes and sprinkle everything with grated cheese.
Bake this masterpiece for twenty to thirty minutes, the cheese should melt and acquire a dark golden color. Serve to the table, cut into pieces.
With chicken meat
It will take two hundred gr. potatoes, eighty gr. boiled chicken meat, one egg, onion, a glass of milk, a tablespoon of grated cheese and a teaspoon of butter.
Boil potatoes in their skins, peel and twist through a meat grinder, combine with egg and milk, mix thoroughly and spread half the portion on a greased baking sheet. We twist the chicken meat through a meat grinder, fry with a finely chopped onion in oil, put it on the potatoes, and cover with the rest of the potato mass on top. Sprinkle with grated cheese and sprinkle with butter - bake a delicacy in the oven for half an hour - forty minutes.
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Video "Baked potato casserole with minced meat"
Boil the meat at least 12 hours before cooking the casserole. To do this, rinse it under cold running water and fill it in a metal saucepan with a thick bottom with a volume of at least 3-3.5 liters of cold (preferably filtered) water so that it covers it by about 5 cm (about 2-2.5 in total is needed). l of water). Place a saucepan over medium heat and bring water to a boil. Carefully remove the resulting foam with a colander, then reduce the fire under the pan and cook the meat over low heat under the lid for about 1.5 hours.
Turn off the fire under the prepared broth with meat, let it cool completely and put it in the refrigerator until consumed. Or, if you plan to store the meat for quite a long time (longer than 2-3 days), transfer it to a smaller saucepan, pour in the broth (so that the latter completely covers the meat) and freeze, and at the right time (on the day the casserole is cooked for 8 hours -10) – defrost at room temperature.
Immediately before cooking the casserole, turn on the oven and heat it to 3.5-4 (about 190-210 ° C).
Start preparing vegetable puree. To do this, put on fire a pan with a volume of about 3 liters of cold, preferably filtered water. At this time, wash and peel the potatoes and carrots (if you use it). If necessary, cut the vegetables into equal pieces so that they cook at the same time. When the water in the pan boils, put the carrots there first (if you use it), then the potatoes. Boil the vegetables until cooked (which can be checked with a sharp knife - it should go into them without much effort) over low heat under the lid for about 20 minutes. after boiling.
While the potatoes (and carrots) are cooking, peel and wash the onion, cut it into small cubes and fry until transparent and soft in a well-heated pan in vegetable oil (about 1.5-2 tablespoons) min. 5-8 over medium heat, stirring occasionally to prevent burning. Then turn off the heat under the pan and leave the onion in it until consumed.
Collect the meat grinder. Scroll the meat through it, after removing it from the broth and cutting into small pieces.
Put the fried onion to the rolled meat, salt and pepper the minced meat to taste. Add to it about 2-3 small ladles of broth (about 75 ml each) in which the meat was cooked. As a result, the stuffing should turn out to be quite viscous, not crumbly.
Once the potatoes (and carrots, if you're using them) are cooked through, mash them. To do this, drain the water from the vegetables, salt with a large pinch of salt or to taste, cover the pan with them with a lid (so that they do not cool down) and set aside. Bring milk (150 ml) together with 30 g of butter to a boil in a small saucepan and immediately pour over the still hot vegetables. Mash them with a special crush until a homogeneous puree, which should turn out thick.
Let the prepared vegetable puree cool slightly without covering it with a lid (about 5 minutes), then carefully mix the egg into it with a crush (while trying to beat the mass intensively to make it more airy).
A small aluminum baking sheet (17.5 × 27.5 cm in size, 4 cm high) or any other similar size that you have available, grease with butter, put ½ vegetable puree on it, smooth it with a spoon, evenly spread the whole minced meat, then - the remaining mashed potatoes, smooth its top, pressing lightly.
Transfer the rest of the dish to another - clean, closed container and store in the refrigerator at 0-6 ° C for no more than a day. Before serving, warm them up, for example, in the oven, after wrapping them in foil. But the most delicious casserole is freshly prepared.