Ground Beef Casserole with Potatoes, Broccoli and Cauliflower
- 400 grams mixed Ground meat
- 400 grams potatoes (such as Bamberg potatoes)
- 200 grams Broccoli
- 200 grams Cauliflower
- 2 carrots
- 200 grams frozen Peas
- 1 onion
- 1 garlic
- 1 tablespoon vegetable oil
- 2 tablespoons chopped parsley
- 250 milliliters Whipped cream
- 3 eggs
- 80 grams grated Cheese (such as Emmental or Gouda)
- freshly ground peppers
- freshly grated Nutmeg
- chopped parsley (for garnish)
Rinse the potatoes, simmer for about 20-25 minutes and slice.
Peel and dice the carrots.
Rinse the broccoli and cauliflower and blanch in boiling salted water for about 3-4 minutes. Cool in ice water and drain.
Peel the onion and garlic, finely chop and saute in hot oil until translucent. Transfer to a bowl with the minced meat, 1 egg and parsley and stir to combine. Season with salt and pepper.
Cream with remaining eggs and half of the cheese. Season with salt, pepper and nutmeg.
Evenly spread the ground beef in the bottom of a casserole dish. Evenly cover with carrots, then broccoli, then cauliflower and then peas. Finish with the potato slices and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Then pour the eggs cream over the top and sprinkle remaining cheese. Bake for another 15-20 minutes, until golden brown. Serve sprinkled with chopped parsley.