Potatoes for this dish are used in three versions: raw thin slices; raw mass, grated coarsely; in boiled form.

Ingredients

• potatoes – 0.8-1 kg.
• minced meat, liver or fish – 500-700 gr.
• 1-2 onions
• milk – 300 ml.
• hard yellow cheese or ready grated cheese – 200 gr.
• – 1-2 pcs.
• vegetable oil – 60 ml.
• spices: paprika, tarragon, marjoram
• freshly ground pepper
• parsley and other herbs of your choice
• butter (as an option for greasing the pan) – 1 spoon

Option from raw potatoes

This dish lasts longer in the oven, but total time cooking time is reduced.

Preparing the filling

• pour vegetable oil into a frying pan, turn on medium heat and let it heat up
• peel the onion, chop finely
• pour into a frying pan, simmer until translucent
• add the minced meat, carefully divide it into small pieces and mix with the onion
• salt, season with spices
• fry the mixture for several minutes, the minced meat should change color
• turn off the heat and leave the pan to cool

• Remove any dirt from the tubers under a strong cold stream of water.
• clean and cut out damaged areas and “eyes”
• pour water over again
• cut into slices about 4 mm thick.
• pour cold water into the selected cooking vessel and place the chopped tubers there
• Alternatively, you can also grate them finely or coarsely

Compound

if you chose the option with grated potatoes, then remove the juice from its second half and also arrange it for frying

• mix lukewarm milk with spices
• finely chop and add greens
• wash the eggs, pour the yolks and whites into a small bowl and mix lightly
• combine with milk, salt
• pour the mixture over the casserole, sprinkle grated cheese on top
• keep in the oven for about 45-50 minutes until crust appears

Boiled potato option

For this option, you will have to pay more attention to food preparation. But the baking time is reduced. You will place the past ones in the oven. heat treatment ingredients.

Cooking potatoes

Preparing the filling

Compound

• grease the selected baking dish, place half of the potato mixture on the bottom
• Place the cooled roasted meat and onions on top
• cover this layer with the remaining puree, smooth it out with a spoon
• To make the casserole brown, spread sour cream on top
• spread grated cheese on top
• put in the oven for half an hour or a little longer

Vegetarian option

The cooking algorithm is the same. Only instead of minced meat, other mushrooms are used in this dish. The filling is prepared as follows:

• wash and peel half a kilo of mushrooms
• fry until done

The potatoes and filling are laid out in layers. Cooking time depends on the previous heat treatment of the potatoes.

• as an option, use minced fish or liver
• You can replace minced meat with meat, choosing softer pieces or pre-boiling and chopping
• add stewed mushrooms to the filling
• cut tomatoes (1-2 pieces) into slices and place on the second layer of potatoes
• To cut raw potatoes, also use a blender or food processor
• if you want it to cook faster, cut it into several pieces
• rinse raw tuber pieces more often to remove starch

Using the oven makes this dish easy to prepare. However, the result will please fans of the combination of potatoes and meat.

Bon appetit!

Very, very tasty potato casserole, prepared with original filling from boiled meat! Believe me, you have never tasted such deliciousness!
And this dish is really very simple to prepare, the main thing is not to miss the “key” moment in preparation meat filling. Find out about this from the recipe itself!
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
• onions- 1 pc.
• hard cheese- 150 g
• salt, pepper - to taste

Cooking method potato casserole with boiled meat:
1. To begin with, it is worth noting that to prepare this dish you can easily choose a wide variety of meat (be it chicken, pork, etc.). So, we wash the meat, cut it into several parts and boil it in salted water until tender (about 40-60 minutes, depending on the hardness of the meat and the size of the pieces), not forgetting to remove the foam.
2. At the same time, peel the potatoes, cut them into several parts, and then put them in salted boiling (!) water. Boil the potatoes until tender, then drain the water and prepare regular mashed potatoes.
3. Meanwhile, peel the onions and cut them into small cubes. We thoroughly wash the parsley, dry it and chop it with a knife.
Rub on coarse grater favorite hard (or semi-hard) cheese.
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 the meat.
5. Heat 2 tbsp in a frying pan. l. vegetable oil and sauté chopped onion in it (until soft and golden brown). Then add the chopped meat to the onion and fry everything together for about 5 minutes (add a little salt, and also add ground black pepper if desired).
6. Remove the frying pan from the heat and add two chicken eggs. Please note that the eggs need to be mixed very intensively so that they do not curl and are thus evenly distributed throughout the meat. Now add chopped parsley to the meat. Mix everything thoroughly again.
7. Preheat the oven to 180 degrees. In the meantime, take the form in which we will prepare the casserole, grease it with butter or vegetable oil, and then put mashed potatoes (about 1 cm thick) on its bottom. Place all the meat on top of the puree and cover it with a layer of the remaining puree. Sprinkle the casserole with grated cheese on top.
Place the pan in the preheated oven for about 20-30 minutes, until a delicious golden brown crust of cheese forms. Then we take out ready dish and let it cool a little. Cut the casserole into portions, place on plates and, if desired, season with sour cream or tomato sauce.

An excellent option for a full lunch or dinner that will bring the whole family to one table. Simple step by step recipe with photos will help you prepare delicious and hearty dish, which is also useful. There are not many products you will like, these are potatoes, boiled meat, preferably lean beef, plus spices and milk for making purees. Potatoes and meat bake very quickly, so set the table. Bon appetit!
Cooking time:---
Number of servings:--6-8
Boiled meat - 500 grams
Potatoes - 1 Kilogram
Egg - 1 piece
Milk - 100 Milliliters
Onion - 1 piece
Breadcrumbs - 50-100 grams
Salt - 1 pinch
Pepper - 1 Pinch
1. First you need to peel the potatoes and boil them in lightly salted water.

COMPOUND

2~3 tbsp fresh breadcrumbs

POTATO LAYER

6~7 large potatoes (~1kg), 100g vegetable oil, 1/2~2/3 teaspoon salt

MEAT LAYER

300~500g boiled meat, 2 large onions (~300g), 2 tbsp vegetable oil, 300~500g 10% cream, 1~1.5 tbsp flour, 1/4 tsp salt, pepper

Potato layer
Peel the potatoes and cut into thin slices.
Rinse off starch in cold water.

Drain the water. Pour salt into the potatoes and pour in vegetable oil.

Stir until the potato wedges are evenly coated with oil.
Place in a mold d=28cm.

Place in the oven at t=220°C until the potatoes are ready - for 30~40 minutes depending on the type of potato. Readiness can be determined by piercing the potatoes with a knife or fork.

Meat layer
While the potatoes are cooking, prepare the meat.
Chop the onion as finely as possible.
Heat vegetable oil in a frying pan and add onion.
Fry over medium heat, stirring frequently, until soft and lightly browned.

While frying the onion, cut the meat into small pieces.

Pour flour, salt, pepper into the prepared onion and stir.

Pour in the cream and bring to a boil while stirring.

Place the chopped meat in the pan.

If desired, you can add 1 tablespoon of paprika for color.

If the mixture seems too thick, add more cream or milk or water.
Boil the mixture for about 1 minute.

Remove the pan with the prepared potatoes from the oven.
Immediately increase the temperature to t=250°C.
Place the meat mixture on top of the potatoes.

Sprinkle the top with an even layer of crushed breadcrumbs.

This casserole with a golden sour cream crust, made on the basis mashed potatoes, with a layer of boiled meat and fried onions, supplemented fresh vegetables or vegetable salad- a wonderful option for a hearty second course for lunch or a main course for dinner, including for children. P.S. The meat for the casserole must be boiled in advance (at least 12 hours in advance) so that it has time to cool completely in the refrigerator before you grind it through the meat grinder.

INGREDIENTS

FOR MASHED POTATOES:

• potatoes - 1000 g (it is better not to use young ones)

• carrots - ½ medium (weighing about 50-70 g) - optional

• milk 3.2% fat - 150 ml

• butter - about 30 g + a little for greasing the pan

• egg - 1 large (weighing about 65 g)

FOR MEAT FILLING:

• chilled lean beef - 500 g

• onion - 1 medium head (weighing about 120-150 g)

• fresh champignons - about 150 g small size (optional)

BESIDES:

• sour cream 18-20% fat - about 100 g

• refined sunflower oil for frying - about 1.5-2 tbsp. l.

• salt to taste

• ground black pepper or a mixture of 4 types of pepper to taste

• dill and parsley for garnish (optional)

STEP-BY-STEP COOKING RECIPE

STEP 1

Boil the meat at least 12 hours before preparing the casserole. To do this, rinse it under cold running water and fill it in a metal pan 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 (a total of about 2-2.5 l water). Place the pan over medium heat and bring the water to a boil. Carefully remove the resulting foam with a colander spoon, then reduce the heat under the pan and cook the meat over low heat under the lid for about 1.5 hours.

STEP 2

Turn off the heat under the finished broth with meat, let it cool completely and put it in the refrigerator until ready to use. Or, if you plan to store the meat for quite a long time (longer than 2-3 days), transfer it to a smaller saucepan, fill it with broth (so that the latter completely covers the meat) and freeze it, and at the right time (on the day of preparing the casserole, 8 hours before -10) - defrost at room temperature.

STEP 3

Immediately before preparing the casserole, turn on the oven and heat it to 3.5-4 (about 190-210 °C).

STEP 4

Start preparing vegetable puree. To do this, put a saucepan of about 3 liters with cold, preferably filtered water on the fire. Meanwhile, wash and peel the potatoes and carrots (if using). If necessary, cut the vegetables into equal pieces so that they cook at the same time. When the water in the pan boils, add the carrots (if using them) first, then the potatoes. Cook the vegetables until cooked (which can be checked with a sharp knife - it should go into them without much effort) over low heat, covered, for about 20 minutes. after boiling.

STEP 5

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 frying pan in vegetable oil (about 1.5-2 tbsp) for min. 5-8 over medium heat, stirring occasionally to prevent burning. Then turn off the heat under the frying pan and leave the onion on it until ready to use.

STEP 6

Assemble the meat grinder. Roll the meat through it, first removing it from the broth and cutting it into small pieces.

STEP 7

Add 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 minced meat should be quite viscous, not crumbly.

STEP 8

Once the potatoes (and carrots, if using) are cooked, puree them. To do this, drain the water from the vegetables, add a large pinch of salt or to taste, cover the pan with them with a lid (so that they do not cool) and set aside. Milk (150 ml) along with 30 g butter Bring to a boil in a small saucepan and immediately pour into the still hot vegetables. Mash them with a special masher to a homogeneous puree, which should turn out thick.

STEP 9

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 masher (while trying to beat the mass vigorously to make it more airy).