Ingredients
portions
- 1000 gram potatoes (slightly floury)
- 2 shallots (chopped)
- 2 garlic cloves (finely chopped)
- 500 gram ground beef
- 2 tsp ground cumin
- 1 tsp curry powder
- 1 tsp paprika powder
- 800 gram spinach (fresh)
- 2 eggs (medium)
- 200 gram crème fraîche
- 100 ml whole milk
- 50 gram butter
- olive oil, salt and pepper to taste
For the cream
- 250 ml cooking cream
- 1 vegetable stock cube (crumbled)
- 2 eggs (medium)
- 200 gram grated cheese
- 1 bunch of parsley (finely chopped)
Equipment
- Whisk
- Oven dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 355 Fahrenheit top and bottom heat.
- Peel the potatoes, cut into equal pieces and cook until tender, about 20 minutes.
- Heat the olive oil in a frying pan and sauté the shallots and garlic.
- Add the ground beef along with 1 teaspoon of cumin, 1 teaspoon of curry powder and 1 teaspoon of paprika powder. Fry the mince until tender. Remove the mince from the frying pan.
- In the same frying pan, fry the spinach until completely wilted and season to taste with salt and pepper. Add the other teaspoon of the cumin and mix.
- Boil the eggs for the casserole for about 7-8 minutes until hard.
- Drain the potatoes and return to the pan. Add the crème fraîche, milk, butter and salt and pepper to taste. Mash the potatoes.
- Place the spinach on the baking dish, cut the eggs into wedges and place on top of the spinach. Spread the mince over the eggs and finish with the mashed potatoes.
- To make the cream, mix the cooking cream with the crumbled stock cube and the eggs. Mix well with a whisk and pour over the casserole.
- Sprinkle the grated cheese on top and bake for 30 minutes. Before serving, garnish with chopped parsley. Enjoy your meal!
Nutrition information per portion
Calories: 572kcal | Carbohydrates: 11g | Proteins: 36g | Fats: 44g | Saturated fats: 25g
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