Recipe (english)

Beetroot minced meat casserole

Beetroot minced meat casserole

This beetroot minced meat casserole tastes hearty and is very juicy. Peel the turnips, cut them into small cubes, fill into a small saucepan and cover well with water. Put on a lid and heat the water. Meanwhile, peel and wash the floury potatoes, cut them into small cubes and add them to the turnips. When the water is boiling, add salt and cook the turnips and potatoes for about 20 minutes until soft. Meanwhile peel an onion and cut into small cubes. Heat a stainless steel frying pan and add corn oil. Fry the minced meat vigorously and crush it with a spatula. Add the onions and fry lightly. Set the temperature to a low level. Stir the tomato paste into the minced meat and add the vegetable stock. Season the minced meat with a little salt, white pepper, thyme and pressed garlic. Preheat the oven to 225° or 200° circulating air. Drain the boiling water from the cooked turnips and potatoes and add the milk. Crush the turnips and potatoes with the potato masher to puree and season with white pepper and salt. Fill the minced meat with tomato sauce into a sufficiently large casserole dish, as the tomato sauce boils up when baked. Spread the beetroot potato puree loosely on it, as you can see in the picture above. Sprinkle breadcrumbs over the puree and sprinkle with margarine in small flakes. Bake the beetroot minced meat casserole in the preheated oven for approx. 20 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
670 kcal
44 g
31 g
39 g

(C)opyright by Marions Kochbuch