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Ingredients
Baked Meat and Vegetable Gratin with Mashed Potatoes
- Ingredients
- 500 grams Beef (such as loin, hip)
- 2 Tbsps vegetable oil
- 1 Tbsp cornstarch
- 200 milliliters Vegetable broth
- 2 scallions
- 400 grams Broccoli
- 400 grams Corn (canned)
- 1 Red Bell pepper
- 500 grams potatoes
- 120 milliliters milk
- 2 Tbsps butter
- 1 Tbsp parsley (chopped)
- salt
- Red pepper flakes
- freshly ground peppers
Scrub potatoes and cook in steamer for about 30 minutes.
Rinse meat and pat dry.
Rinse scallions and cut into rings.
Rinse broccoli and cut off florets, cut stalk into small pieces.
Rinse bell pepper, halve and remove seeds and ribs, chop finely.
Heat oil in a pan and brown meat on all sides. Deglaze pan with 180 ml (approximately 2/3 cup) of broth. Add broccoli, corn, scallions and pepper and simmer for about 5 minutes. Add cornstarch and mix well. Season with salt and pepper and pour into a baking dish.
Peel potatoes, press through a potato ricer, mix with hot milk and cold butter. Add parsley and red pepper flakes, season with salt. Place dollops of mashed potatoes on top of meat and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Serve.
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |