Minced With Vegetable Puree And Crust In The Oven

Minced With Vegetable Puree And Crust In The Oven




30 min


6 Servings


30 minutes


  • For the puree
  • 1 1/2 kg potatoes
  • 2 carrots
  • 1 zucchini
  • 250 g. milk
  • 100 g. butter
  • 1 pinch freshly ground nutmeg
  • 1/2 cup. grated Parmesan
  • 1 egg
  • For minced
  • 700 g. minced meat
  • 3 Tbsp.. Oil
  • 1 large onion, chopped
  • 1 dust. chopped garlic
  • 300 g. sliced ​​mushrooms
  • 5.4 n. P. Cognac
  • 1 package chopped tomatoes or fresh 5.4
  • salt
  • pepper
  • 2 n. P. Finely chopped parsley
  • For finishing
  • 1 cup. crumbs
  • 1/2 cup. grated Parmesan

How to make?

Peel the vegetables and cut into pieces. Boil water for 20′-25 ‘until tender. Grind to puree. Heat the milk and add. Add the butter, salt and nutmeg. Finally add the cheese and egg and mix.

Heat the oil and brown the ground beef. Add the onions, mushrooms and garlic and allow a few minutes translucent onion and drink mushrooms their fluids. Add the tomato and simmer for 15 ‘-20’, salt and pepper and sprinkle with parsley.

In a greased ovenproof dish lay half mashed. We make a meat layer and covered with the remaining mashed. Mix the crumbs with cheese and sprinkle the surface.
Bake in a preheated oven at 180 šC until browned surface for about 15′-20 ‘.
Allow to stand for 10 minutes and serve. When cool cut into little pieces.[wpurp-searchable-recipe]Minced With Vegetable Puree And Crust In The Oven – – – [/wpurp-searchable-recipe]


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