Ingredients
people
For the casserole:
- 500 gram broccoli (florets)
- 600 gram potato slices
- 1 onion (chopped)
- 500 gram ground beef
- 1 red bell pepper
- 2 clove garlic (crushed)
- 1 tsp paprika powder
- 1 tsp onion powder
- 1 egg
- 250 ml cooking cream
- 1 vegetable stock cube (crumbled)
- 50 gram sharp cheddar cheese (grated)
- 50 gram mature cheese (grated)
- oil
- salt and pepper
For the topping:
- 30 gram sharp cheddar cheese (grated)
- 30 gram mature cheese (grated)
- fresh parsley to garnish (optional)
Equipment
- Big pot
- Oven dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 350 Fahrenheit top and bottom heat.
- Cook the broccoli until just tender for about 5 minutes and pre-cook the potato slices for 10 minutes.
- In a large frying pan, fry the glazed onion with a little oil, then add the mince. Brown together and add the diced pepper.
- Add the garlic, paprika and onion powder and season with salt and pepper.
- Add the broccoli and cook over a low heat with the mince for 5 minutes.
- Drain the potatoes well, place half of the potatoes in the dish and add the broccoli and minced meat. Arrange the other half of the potatoes on top of the broccoli.
- Mix the egg with the cooking cream, cheddar, mature cheese, vegetable stock and salt and pepper to taste. Whisk well. Pour the cream over the potatoes. Garnish with the remaining cheese.
- Bake in the oven for 30-45 minutes until cooked golden brown and the cheese is melted. Garnish with fresh parsley if desired and serve.
Nutrition information per portion
Calories: 753kcal | Carbohydrates: 46g | Proteins: 47g | Fats: 44g | Saturated fats: 25g
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