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JoAnn Marie Beatty
Casserole with beetroot and minced meat
Dutch dish with potatoes, beetroot, onion, thyme, minced meat, milk and mustard.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the potatoes, cut into pieces and cook until about 20 minutes.
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Cut the beetroot into slices. Chop the onion.
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Heat the butter in a skillet. Fry the onion for 3 minutes.
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Add the beet slices and the thyme to the onion. Let the whole stew for another 5 minutes. Season with salt and pepper.
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Fry the minced meat in a non-stick frying pan in 5 minutes. Remove the excess fat and sprinkle the minced meat with salt and pepper.
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Drain the potatoes. Allow to evaporate and stamp with a pestle.
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Mix the milk, mustard and butter through the puree. Season with salt and pepper.
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Grease the oven dish. Place the beetroot in the oven dish. Divide the minced meat over it and cover with the mashed potatoes.
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Place the dish in the middle of the oven and bake the dish in 25-30 minutes.
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Nutrition
670Calories
Sodium13% DV310mg
Fat57% DV37g
Protein62% DV31g
Carbs16% DV48g
Fiber32% DV8g
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