Potato is a favorite vegetable of all.
Many varied dishes are prepared from it.
Starting from soups and ending with baking.
Mashed casseroles are especially popular. 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 - basic cooking principles
Due to its unique neutral taste, potatoes go well with any meat, cheese, offal, mushrooms, fish, etc.
Spices and spices are selected, focusing on the filling. It can be Provencal herbs, coriander, turmeric or special mixtures for meat, potatoes or fish.
Minced meat for mashed potato casseroles is best made from poultry or beef. Fatty pork will make this dish too heavy, as the potato itself is quite high in calories. In extreme cases, you can make mixed pork and ground beef.
Making mashed casserole is easy enough. Boil the potatoes and mash it, adding milk, butter and eggs to it. Then prepare the filling. Minced meat is fried with onions until light brown. You can add fried mushrooms or other vegetables to it.
A layer of mashed potatoes is laid on the bottom of the heat-resistant form. The prepared filling is laid out on it with an even layer and covered 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 golden crust forms on top.
Casserole can be filled with cream or an egg whipped with milk. The filling can be made not only from minced meat, but also from stewed cabbage, mushrooms, sausages, offal, fresh or salted fish.
Recipe 1. Mashed potatoes with minced meat in the oven
Ingredients
800 g of potatoes;
salt;
600 g of pork and ground beef;
spice;
two onions;
vegetable oil;
two eggs;
150 g of cheese;
300 ml of milk or cream.
Cooking method
1. Boil potatoes until soft in water, slightly salting it.
2. While preparing the potatoes, prepare the filling. Minced meat and salt. Peel and finely chop the bulbs. Heat oil in a pan and fry the minced meat in it, adding onions to it, until light brown.
3. Drain the water from the finished potato, pour the milk or cream into the pan, preheat it slightly and crush the mashed potatoes. Add eggs to the mashed potatoes and mix well.
4. Take a deep form or pan. Lubricate the dishes with oil and lay on the bottom evenly half the mashed potatoes and smooth with a wooden spatula. Put the minced meat fried with onions on the potatoes. On top of the filling, spread the remaining mashed potatoes and gently smooth the surface of the casserole.
5. Grind the cheese into small chips, and sprinkle them with a casserole. Place the pan in the oven for half an hour. Bake at 200 C. Ready casserole is covered with a delicious golden crust. Remove the baking sheet from the oven and use a spatula to cut the casserole in portions. 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 semolina;
600 g minced pork;
10 g of salt;
80 ml of tomato sauce;
50 g of Parmesan cheese;
250 g of onion;
80 ml of vegetable oil;
butter - 30 g;
300 g carrots.
Cooking method
1. Wash the peeled potatoes and cook until soft. 2. Meanwhile, peel and grate the carrots coarsely. Peel and finely chop the onion.
3. Pour the refined oil into a skillet and heat it well. Put chopped vegetables in it and fry them over medium heat until soft, stirring occasionally. Add minced meat to them and mix well. Simmer under the lid for about 15 minutes. Season with minced spices, salt and add the tomato sauce. Stir and simmer, lidding, another ten minutes.
4. Pour the broth from the potatoes into a separate container. Mash the vegetable with a crush, pouring the broth until you get a gentle, uniform mash.
5. Take a round, deep baking dish. Lubricate the walls and bottom with butter and sprinkle with semolina.
6. Transfer half the mashed potatoes to a mold and smooth. Next, lay the stuffing of fried minced meat and vegetables. Cover the filling with the remaining mashed potatoes and smooth. Sprinkle the casserole with small cheese chips and place in the preheated oven. Cook the casserole at 200 C for half an hour. Cut the finished casserole into portions and serve with sour cream or cream sauce.
Recipe 3. Mashed potato casserole with minced meat in the oven
Ingredients
chilli;
kg of potatoes;
salt;
a pound of minced meat;
butter - 100 g;
bulb;
two tomatoes;
cheese - 100 g;
tomato paste.
Cooking method
1. Boiled peeled potato tubers in salted water until soft.
2. Put the minced meat in a frying pan with heated oil and fry until all the liquid has evaporated. Add chopped onions and continue to fry until golden brown. Season the filling to your taste with pepper, salt and add tomato paste. Stir and simmer all together for a couple of minutes.
3. Drain the broth from the potatoes, add the butter to the boiled vegetable and crush it into a smoothie.
4. Grease a baking sheet with high sides. Put half the mashed potatoes at the bottom. Spread the fried minced meat over the entire surface of the potato. Cover the filling with the remaining mashed potatoes.
5. Wash the tomatoes, wipe and cut into thin circles. Sliced tomatoes lay on the second layer of potatoes. Sprinkle all over with large chips of cheese. Place the pan in the oven for 20 minutes. Bake at 200 C. Divide the finished dish in portions with a spatula and place on plates.
Recipe 4. Portion casserole from mashed potatoes with minced meat in the oven "Staropolskaya"
Ingredients
five potato tubers;
100 g of cheese;
a glass of milk;
40 g butter;
300 g of ground beef;
5 g of thyme;
two tomatoes;
onion head;
garlic - three cloves.
Cooking method
1. Pour the peeled potato tubers with filtered water. Pour in half a glass of milk, put on a fire and cook until soft. Drain the broth from the finished potatoes. Boil the remaining milk and pour into the potatoes, add half the butter, pepper, salt and mash the vegetable in mashed potatoes. You can use the mixer so that there are no lumps left in it.
2. Peel and finely chop the onion head. Crush the peeled garlic cloves using a special press. Put prepared vegetables in a pan with heated oil and fry until transparent.
3. Wash the tomatoes, pour boiling water over them and remove the thin skin. Cut the pulp of tomatoes into small pieces. Send them to the onion and mix. Season the filling with thyme, pepper and salt. Cook over low heat, stirring occasionally, for about seven minutes.
4. Lubricate portioned heat-resistant molds with butter and put mashed potatoes in each layer, filling it by a third. Lay the meat filling on the potatoes. Top with another layer of mashed potatoes. Sprinkle everything with small chips of cheese and put in the oven preheated to 180 C for 20 minutes. Serve the casserole without removing from the tins.
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.
Cooking method
1. Drain the broth from the boiled potato until soft. Mash the vegetable with a crush, pouring the broth, in mashed potatoes to an airy, uniform consistency.
2. Melt the butter in a frying pan and fry the chopped onion in it until transparent. Add the minced meat and continue to fry, constantly stirring, so that it turns into grains. Add frozen mushroom mixture and peas to the minced meat. Season with salt and pepper. Pour a glass of purified water and simmer over low heat for about 20 minutes.
3. Melt butter in a saucepan, remove from heat and add flour, mix, removing all lumps. Again, send to the fire and, continuously stirring, introduce a thin stream of milk. Cook, stirring, at the minimum heat until thickened. At the end, season the sauce with nutmeg and salt.
4. Grease a form with high forts and sprinkle with breadcrumbs. Put a thin layer of mashed potatoes, pour sauce and spread a thin layer of filling, sprinkle with parmesan. So collect the casserole until all the ingredients have run out. Pour sauce on top and sprinkle with grated cheese mixed with breadcrumbs. Bake in a preheated 180 ° C oven for half an hour.
Recipe 6. Mashed potatoes with liver
Ingredients
kg of mashed potato;
80 ml of vegetable oil;
700 g chicken or turkey liver;
two pinches of black pepper;
100 ml cream;
salt;
egg;
a bunch of parsley and cilantro;
150 g butter;
80 ml of mayonnaise;
three onion heads;
two carrots.
Cooking method
1. Boil the liver for a quarter of an hour and drop it into a colander. Cool it and cut into slices. Put in a blender bowl and beat offal in minced meat.
2. From the boiled potatoes, make a gentle, uniform mash, adding cream, butter and an egg to it. This is best done with a mixer.
3. Peel and chop the quarter with rings. Fry it in vegetable oil, add coarsely grated carrots and simmer, stirring constantly, until soft. Add the minced liver and a slice of butter, pepper and mix. Remove the pan from the heat and cool the filling.
4. Lay out layers of mashed potatoes and filling from the liver in a greased form until all ingredients are complete. Lightly grease each layer and surface of the casserole with mayonnaise. Put the casserole in preheated to 190 C for half an hour. Serve with fresh vegetable salad.
Recipe 7. Mashed potatoes with fish fillet
Ingredients
five potato tubers;
ground sweet paprika;
carrot;
green onions;
a handful of frozen green peas;
egg;
fish fillet - 400 g;
salt;
bulb;
seasoning for fish;
100 g rolls.
Cooking method
1. Twist the fish fillet, peeled onion and roll through a meat grinder. Separate the protein from the yolk. Beat to steady peaks of protein. Add the yolk, sweet paprika and finely chopped green onions to the minced meat and mix. Add whipped protein here and mix gently again.
2. Mash the boiled potatoes. Boil the carrots, peel and chop into cubes. Mix mashed potatoes with carrots and green peas.
3. Grease the mold with butter and put mashed potatoes in it. Level the surface. Put the fish mass on the potatoes. Put the mold in the oven for forty minutes. Bake at 200 C. Serve the casserole by slicing it in portions.
Puree casserole - tips and tricks
It is advisable to cook the casserole in a cast iron skillet with high sides, the heat will be distributed evenly in it and the baking process will be better.
Add raw egg to the mash so that the casserole holds 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 frying from onions.
