Description
Very easy to prepare and tasty dish will be enjoyed by all, from small to large... Also a great alternative to meatballs with mashed potatoes.
Ingredients
-
Potatoes
8 piece
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Chicken fillet
250 g
-
Carrots
1 piece
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Bow white
1 piece
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Cream
250 g
-
Salt
-
Spices
-
Cheese
150 g
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Butter
-
Sunflower oil
20 g
Cooking
First, you need to prepare mashed potatoes. Boil peeled potatoes (water not salt). Once the potatoes will be ready to drain all water. To prepare mashed potatoes, adding the cream and salt to get the right consistency and taste. Cover the saucepan with a drink with a lid and set aside.
Now for the meat filling. For this you need to clean the carrots and onions, and make a meat stuffing. Cut onion finely, carrot RUB on a grater. In a roasting pan, pour a little sunflower oil and fry for 2-3 minutes carrots with onions. Then add the beef, favorite spices, salt to taste (but almost Dosaev, as the meat then take the salt from the cheese) and stew until tender 10-15 minutes, stirring constantly.
So gather our casserole, pre-rubbed cheese on a coarse grater. Form of grease with butter and pour a thin layer of cream (the cream will be absorbed into mashed potatoes and make it softer).
Put half of the mashed potatoes and flatten.
Then all meat stuffing and flatten, pressing down slightly.
On top of the meat layer, sprinkle half of the grated cheese.
Spread the second half of the mashed potatoes, flatten.
Sprinkle across the surface of the remaining cheese, pour the cream so formed a thin even layer and again smooth the surface.
Cover with foil so it doesn't touch the casserole. Put in a preheated 180 degree oven for 20 minutes. Then remove the foil and bake for a further 5 minutes until the formation of a handmade crust.
Still hot, cut into portions and serve.
Bon appetit!
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