Casserole with puree and minced meat

Name: casserole with puree and minced meat
Cook time: 35 min
Total time: 65 min
Yield: 6
Cuisine: French
Ingredients: 1,5 kg crumbly potato; 2 onion; 2 toe garlic; 2 el traditional olive oil; 250 g chestnut mushrooms tray; 750 g minced beef; 30 g fresh parsley bag; 50 ml semi skimmed milk; 100 g grated gruyere cheese

Dish from the oven with puree, minced meat, chestnut mushrooms and gratinated with gruyere cheese.

Ingredients

Kitchen Stuff

1 casserole
1 oven dish

Directions

Peel the potatoes and cook until cooked for 20-25 minutes. Meanwhile, finely chop the onion and garlic.
Heat oil in the pan, fry onion and garlic until they are translucent.
Cut the mushrooms into large pieces. Spoon them together with the minced meat in the onion mixture and cook while stirring over high heat until everything is done.
Slice the parsley and stir through, season with salt and pepper. Allow the minced meat mixture to cool down for a while.
Preheat the oven to 220 ° C. Mash the potatoes, heat the milk and stir it through. Season with salt and pepper.
Grease an oven dish. Put half of puree in the baking dish.
Spoon the mince mixture (without moisture) onto the puree with a slotted spoon.
Divide the other half of the puree over the minced meat. Sprinkle with the gruyere cheese.
Place the dish in the oven for 30 minutes until the cheese is nicely browned.