This hearty and comforting meat and potato casserole is packed with flavorful layers of minced beef, minced chicken, and creamy mashed potatoes, all topped with a rich mushroom sauce. It’s the perfect dish for a family meal, accompanied by a fresh cucumber and tomato salad to balance out the richness. The combination of tender potatoes, savory meat, and creamy sauce will leave everyone satisfied.
Preparation Time: 30 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 15-20 minutes
Servings: 6-8
Ingredients:
For the casserole:
400g minced beef
400g minced chicken
1kg potatoes
2 eggs
1 onion, finely chopped
2 cloves of garlic, minced
2 carrots, grated
Dill, chopped (to taste)
Spring onions, chopped (to taste)
Salt, black pepper, sweet paprika (to taste)
70-100 ml warm milk
Butter (for cooking)
Vegetable oil (for frying)
For the mushroom sauce:
10 mushrooms, sliced
1 onion, finely chopped
1 carrot, grated
2 cloves of garlic, minced
1 tablespoon flour
100 ml cream
70-100 ml warm milk
Butter (for cooking)
Salt, black pepper, nutmeg (to taste)
For the salad:
Salad mix
2 cucumbers, chopped
2 tomatoes, chopped
1 teaspoon French mustard
Olive oil
Salt and black pepper (to taste)
Directions:
For the casserole:
Prepare the mashed potatoes:
Peel and boil the potatoes in salted water until tender. Drain, then mash the potatoes with warm milk, butter, salt, and black pepper. Set aside.
Cook the meat filling:
Heat some butter and vegetable oil in a pan. Sauté the onions, garlic, and grated carrots until soft. Add the minced beef and chicken, season with salt, black pepper, and sweet paprika, and cook until browned. Stir in the dill and spring onions, then let the mixture cool for 20-30 minutes.
Mix with eggs:
Once cooled, mix the meat filling with the eggs to help bind the mixture.
Assemble the casserole:
Preheat the oven to 180°C (350°F). Grease a baking dish with butter. Spread half of the mashed potatoes at the bottom, then layer the meat mixture on top. Finish with the remaining mashed potatoes, spreading it evenly over the top.
Bake:
Bake the casserole for 25-30 minutes until the top is golden and crispy.
For the mushroom sauce:
Sauté the vegetables:
In a pan, melt butter and sauté the onions, garlic, and grated carrots until soft. Add the mushrooms and cook until golden.
Make the sauce:
Sprinkle the flour over the mushrooms and stir well. Gradually add the cream, stirring constantly to avoid lumps. Add the warm milk, season with salt, black pepper, and nutmeg, and cook until the sauce thickens.
Finish and serve:
Pour the creamy mushroom sauce over the baked casserole before serving.
For the salad:
Prepare the salad:
Continued on the next page
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