Casserole with vegage chop and green beans

Name: casserole with vegage chop and green beans
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 500 g chilled broken green bean; 6 vine tomato; 2 toe garlic; 2 el traditional olive oil; 350 g vega finely chopped; 2 el mustard; 1 el unsalted butter or margarine; 20 g almond shavings; 1 tl paprika

Casserole with crumbly potatoes, broken green beans, vine tomatoes, garlic, vegage chop, almond shavings and paprika.

Ingredients

Kitchen Stuff

1 puree tamper
4 one-person scale

Directions

Preheat the oven to 180 ° C.
Peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done. Drain, but collect part of the cooking liquid.
Mash the potatoes with the puree tamper. Add some cooking liquid to make it smoother. Season with pepper and salt.
Meanwhile, cook the green beans in a pan of water in 6 minutes until al dente. Drain. Meanwhile cut the tomatoes into cubes. Slice the garlic.
Heat the oil in a frying pan and fry the tomato, garlic and minced meat for 5 minutes.
Add the green beans and mustard and cook for 3 minutes. Season with pepper and salt.
Grease the oven dishes.
Spread the minced meat mixture over the baking dishes and spread the puree over it. Smooth the mashed potatoes with the back of a spoon.
Sprinkle with the oil and divide the almond shavings and the paprika powder. Bake in the middle of the oven in about 20 minutes until golden brown and done.