Potatoes are a favorite vegetable of all.
Many different dishes are prepared from it.
Starting from soups and ending pastries.
Especially popular are mashed casseroles. They are cooked with minced meat, fish meat, etc.
We can say that this is a kind of cake, only much more tender and tasty.
Mashed potatoes - the basic principles of cooking
Due to its unique neutral taste, potatoes are perfectly combined with any meat, cheese, by-products, mushrooms, fish, etc.
Spices and spices are selected, focusing on the filling. These can be Provencal herbs, coriander, turmeric, or special mixes for meat, potatoes or fish.
Ground beef for casserole of mashed potatoes is better to do from poultry or beef. Fat pork will make this dish too heavy, as the potatoes themselves are high in calories. In extreme cases, you can make a mixed pork and beef mince.
It is quite simple to make a mashed casserole. Potatoes are boiled and mashed, adding milk, butter and eggs. Then prepare the filling. Ground beef is fried with onions until lightly ruddy. You can add fried mushrooms or other vegetables.
At the bottom of the heat-resistant form lay a layer of mashed potatoes. On it an even layer lay out the prepared filling and cover with a second layer of mashed potatoes. The surface is leveled and sprinkled with cheese. The casserole is sent to the oven for half an hour until a ruddy crust forms on top.
The casserole can be poured with cream or an egg beaten with milk. The filling can be made not only from minced meat, but also from stewed cabbage, mushrooms, sausage, offal, fresh or salted fish.
Recipe 1. Mashed potatoes with minced meat in the oven
Ingredients
800 g potatoes;
salt;
600 g of pork and ground beef;
spice;
two bulbs;
vegetable oil;
two eggs;
150 grams of cheese; 300 ml of milk or cream.
Method of preparation
1. Boil the potatoes until soft in water, lightly salting it.
2. While the potatoes are being prepared, prepare the filling. Mince pepper and salt. Peel the bulbs and finely chop them. Heat the oil in a pan and fry the minced meat in it, adding onions to it, until light rosy.
3. From the finished potato, drain the water, pour the milk or cream into the saucepan, preheat them slightly, and mash the potatoes. Add eggs to the mashed potatoes and mix well.
4. Take a deep shape or baking sheet. Oil the dishes and place half of the mashed potatoes on the bottom with an even layer and level with a wooden spatula. Spread the minced meat on the potatoes. On top of the filling, spread out the remaining puree and gently level the surface of the casserole.
5. Chop the cheese into small chips, and sprinkle them with plenty of casserole. Send the baking tray to the oven for half an hour. Bake at 200C. The finished casserole will be covered with a delicious ruddy crust. Remove the baking tray from the oven and cut the casserole into portions using a spatula. Serve with sour cream.
Recipe 2. Mashed potatoes with minced meat in the oven with Parmesan
Ingredients
kg of potatoes;
5 g of spices for minced meat;
two liters of purified water;
50 g of semolina;
600 grams of minced pork;
10 g of salt;
80 ml tomato sauce;
50 g Parmesan cheese;
250 g onions;
80 ml of vegetable oil;
butter - 30 g;
300 g carrots.
Method of preparation
1. Wash peeled potatoes and cook until soft. 2. In the meantime, peel and grate the carrot. Peel and finely chop the onion.
3. Pour refined oil into the pan and heat it well. Put the chopped vegetables in it and fry them on medium heat until soft, stirring from time to time. Add minced meat to them and mix well. Simmer under cover for about 15 minutes. Season everything with spices for minced meat, salt and add tomato sauce. Stir and simmer, covered with a lid, another ten minutes. 4. Pour the broth from the potatoes into a separate container. Mash vegetable tolkushkoy, adding broth, until you get a gentle, uniform mashed potatoes.
5. Take a round, deep baking dish. Lubricate the walls and bottom with butter and sprinkle with semolina.
6. Half mash into shape and smooth. Next, put the stuffing from roasted minced meat and vegetables. Cover the filling with mashed potatoes and smooth them. Sprinkle the casserole with small chips of cheese and send to the preheated oven. Cook the casserole at 200 ° C for half an hour. Cut the casserole into portions and serve with sour cream or cream sauce.
Recipe 3. Mashed potatoes with minced meat in the oven
Ingredients
chilli;
kg of potatoes;
salt;
half a kilo of minced meat;
butter - 100 g;
bulb;
two tomatoes;
cheese - 100 g;
tomato paste.
Method of preparation
1. Boil peeled potato tubers in salted water until soft.
2. Put minced meat in a pan with hot oil and fry until all the liquid has evaporated. Add chopped onion and continue to fry until golden. Season with pepper and salt to your taste and add tomato paste. Stir and simmer all together for another couple of minutes.
3. Drain the broth from the potatoes, add butter to the boiled vegetable and crush it into a smooth mashed potatoes.
4. Grease a baking tray with high sides. Put half the mashed potatoes on the bottom. Over the entire surface of the potatoes, spread the fried minced meat. Cover the filling with the remaining mashed potatoes.
5. Wash tomatoes, wipe and cut into thin circles. Spread the sliced tomatoes on the second layer of potatoes. Powder all the large shavings of cheese. Bake the pan in the oven for 20 minutes. Bake at 200C. Divide the finished dish in portions using a spatula and arrange into plates.
Recipe 4. Portioned casserole of mashed potatoes with minced meat in the oven "Staropolskaya"
Ingredients
five tubers of potatoes; 100 grams of cheese;
a glass of milk;
40 g butter;
300 g ground beef;
5 g thyme;
two tomatoes;
onion head;
garlic - three slices.
Method of preparation
1. Pour the cleaned potato tubers with filtered water. Pour in half a glass of milk, put on the fire and cook until soft. From the finished potato drain broth. Boil the remaining milk and pour into the potatoes, add half of the butter, pepper, salt and mash the vegetables in mashed potatoes. You can use the mixer so that there are no lumps in it.
2. Peel and finely chop the onion head. Crush the peeled garlic cloves with a special press. Put the prepared vegetables in a pan with hot oil and fry until transparent.
3. Wash the tomatoes, boil them and remove the thin peel. Cut the pulp of tomatoes into small pieces. Send them to the bow and mix. Season with thyme stuffing, pepper and salt. Cook over low heat, stirring occasionally, for about seven minutes.
4. Portion heat-resistant molds lubricate with oil and put mashed potatoes in each layer, filling it in a third. Spread the meat on the potatoes. Top with another layer of mashed potatoes. Sprinkle everything with small chips of cheese and put in an oven preheated to 180C for 20 minutes. Serve the casserole without removing from the molds.
Recipe 5. Mashed potatoes with minced meat, mushrooms and peas
Ingredients
olive oil;
kg of potatoes;
spice;
ground beef - 200 g;
a glass of drinking water;
frozen mushroom mixture - 150 g;
onion head;
a handful of canned or frozen peas;
breadcrumbs - 100 g;
a glass of milk;
Parmesan - 100 g;
butter - 25 g;
flour - 25 g
Method of preparation
1. Drain the broth from the potatoes boiled until soft. Vegetable mash tolkushkoy, pouring broth, mashed to an airy, uniform consistency.
2. In a frying pan, melt butter and fry chopped onion in it to transparency. Add the minced meat and continue frying, stirring constantly to make it into grains. Place frozen mushroom mixture and peas over minced meat. Season everything with salt and pepper. Pour in a glass of purified water and simmer for 20 minutes over low heat. 3. In a skillet, melt the butter, remove from the heat and add flour, stir, removing all lumps. Again, send to the fire and, stirring constantly, introduce a thin stream of milk. Cook, stirring, on the lowest heat until thick. At the end, season the sauce with nutmeg and salt.
4. Grease with high forts and sprinkle with breadcrumbs. Put a thin layer of puree, pour the sauce and spread out a thin layer of the filling, sprinkle with Parmesan. Thus collect the casserole, until all the ingredients run out. Top with sauce and sprinkle with grated cheese mixed with breadcrumbs. Bake in the oven preheated to 180 ° C for half an hour.
Recipe 6. Mashed Pastry with Liver
Ingredients
kg of mashed potatoes;
80 ml of vegetable oil;
700 g chicken or turkey liver;
two pinches of black pepper;
100 ml of cream;
salt;
egg;
a bunch of parsley and cilantro;
150 g butter;
80 ml of mayonnaise;
three onions;
two carrots.
Method of preparation
1. Boil the liver for a quarter of an hour and drain it in a colander. Cool it and cut into pieces. Put in the capacity of the blender and perebyte by-product in the meat.
2. Make a smooth, homogeneous mash of boiled potatoes, adding cream, butter and egg to it. This is best done with a mixer.
3. Peel the onions and chop them into quarters. Fry it in vegetable oil, add coarsely grated carrots and simmer, stirring constantly, until soft. Add the minced liver and a piece of butter, pepper and mix. Remove the pan from the heat and cool the filling.
4. Spread puree and liver filling in a greased form until all the ingredients have run out. Lightly grease each layer and surface of the casserole with mayonnaise. Put the casserole in a preheated 190C for half an hour. Serve with a salad of fresh vegetables.
Recipe 7. Mashed Fish Fillet Casserole
Ingredients five tubers of potatoes;
ground sweet paprika;
carrot;
spring onions;
a handful of frozen green peas;
egg;
fish fillet - 400 g;
salt;
bulb;
seasoning for fish;
100 g of bread.
Method of preparation
1. Twist the fillet of fish, peeled onion and roll through the meat grinder. Separate the white from the yolk. Beat until resistant peaks of protein. Add the yolk, sweet paprika and finely chopped green onions to the mince and mix. Add the whipped protein and mix gently again.
2. Make mashed boiled potatoes. Boil carrots, peel and chop into cubes. Puree mix with carrots and green peas.
3. Grease the form with butter and put mashed potatoes in it. Smooth the surface. Put the fish mass on the potatoes. Put the form in the oven for forty minutes. Bake at 200C. Serve the casserole by slicing it in portions.
Mashed Casserole - Tips and Tricks
- It is advisable to cook a casserole in a cast iron skillet with high sides, the heat in it will be distributed evenly and the baking process will be of higher quality.
- Add the raw egg to the puree so that the casserole keeps its shape better.
- Sprinkle the greased form with breadcrumbs to form a crisp.
- The taste of mashed potatoes will become richer if you add chopped greens or fried onions to it.
