We offer recipes of potato casserole with minced meat in the oven. This versatile dish can be an excellent option for a casual table or with a more refined set of components to become a worthy option for a festive dinner.
Simple potato casserole with chicken forcemeat in the oven
Ingredients:
- chicken pulp - 650 g;
- potato tubers - 950 g;
- onion - 85 g;
- garlic - 1-2 teeth;
- eggs - 2 pieces;
- butter - 55 g;
- milk - 95 ml;
- hard cheese - 220 g;
- fresh greens to choose from - to taste;
- salt - to taste;
- black ground pepper - to taste;
- olive or vegetable refined oil.
Preparation
First of all, we prepare the basis of the casserole - mashed potatoes. To do this, mine and we clean the potato tubers, cut into several parts and boil in water until ready. Do not forget to water beforehand. Then turn the boiled potatoes in mashed potatoes with a crush, or grind them through a sieve, butter, pour in the milk and mix well.
We clean and shinkuem finely onions and garlic and we pass in a frying pan with olive or vegetable oil to transparency.
Chicken pulp crushed with a meat grinder, combine or blender, spread to vegetables and also brown, stirring. At the end of frying, season the roast with minced salt and ground black pepper. It is possible at this stage to add any spicy herbs to your choice and taste.
Spread half the whole mashed potatoes on a well oiled baking tray. From above distribute chicken mince. We cover it with a generous layer of hard cheese passing through the grater and again a layer of potatoes. Then, the eggs are broken up to splendor, adding a little salt and pepper, and pour the resulting egg mass in the form.
Determine the dish in the oven, pre-heating it to 200 degrees. Thirty minutes later, an appetizing, ruddy casserole will be ready.
We give it a little cool and serve, decorating the top with fresh herbs.
Delicious potato casserole with minced fish and shrimps in the oven
Ingredients:
- fillet of cod or pike perch - 650 g;
- shrimps peeled - 250 g;
- potato tubers - 950 g;
- eggs - 4 pieces;
- butter - 95 g;
- milk - 360 ml;
- cream, fat content of 33% - 260 ml;
- flour - 80 g;
- Dijon mustard - 15 g;
- bay leaves - 2 pcs .;
- spicy herbs - to taste;
- salt - to taste;
- black ground pepper - pinch;
- chive-onion - 3-4 stems;
- olive or vegetable refined oil.
Preparation
We remove the washed potato tubers from the peel, shred large chunks and cook until soft, at the end of the preparation, after salting to taste. Then the water is drained into a separate container, the potatoes are mashed into a puree state, we add a piece of butter, Dijon mustard, about eighty milliliters of potato broth and mix.
Fish fillet is turned into minced meat, add salt, ground black pepper, one egg and mix well.
Milk is mixed with cream in a small saucepan, we throw leaves of laurel and heat the mass to a boil.
Melt the butter in a sauté pan or deep frying pan, we pass the flour on it to goldenness and, continuously stirring, pour in the creamy-milk mixture, after removing the laurel leaves. We warm up the sauce a little more, remove it from the fire, flavor it with salt, ground with black pepper, throw the spicy herbs, pre-peeled shrimps and mix.
We boil three eggs hard, immerse it in ice water for a minute, clean and shred mugs.
In a well-oiled form, lay the first layer of minced fish, pour it with cooked creamy sauce with shrimps, lay out the circles of eggs on top and pour them a little.
From above distribute the potato mass, level it with a shovel, and we form, if desired, a pattern with a knife with teeth or any other convenient method.
We send the form with a dish in a preheated to 180 degree oven for forty minutes.
On readiness, we rub the top of the casserole with finely chopped chives and serve it to the table.