Description
Today it's cold here on the street! Damp, dank and depressing! Brrrr... I Want something hot, hearty and simple. What could be easier and tastier potato casseroles? Even with this hearty filling... Very cozy and homely dish turned out! Straight out of the oven. Well!!!
Ingredients
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Potatoes
800 g
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Milk
80 ml
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Butter
80 g
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Chicken egg
2 piece
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Nutmeg
0.333 tsp
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Peas
1 cup
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Mushrooms
200 g
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Brisket
100 g
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Carrots
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Dill
0.5 tsp
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Salt
-
The mixture of peppers
Cooking
Peas boil for 40 minutes.
Boil potatoes in salted water and prepare the mashed potatoes, adding butter and milk. Cool slightly and add eggs and nutmeg, mix it well.
For the filling - bacon, onion, carrot and champignons into small cubes. Crush the garlic.
Fry first the onion and bacon for 5 minutes.
Then add the carrots and continue to cook over medium heat for 3-4 minutes.
Add the mushrooms and fry for a minutes 13. In the end, add the garlic, salt, dill and ground pepper mix and fry for literally 2 minutes to go in the aroma.
Add in the stuffing, the peas, mix well.
Take portions molds for baking. On the bottom put the stuffed peas and mushrooms with the bacon.
Then a layer of mashed potatoes.
Sprinkle with grated cheese.
Bake in the oven at 220 degrees until Golden brown cheese. My oven took 7 minutes. Then, preferably, give a little stand casseroles, 10-15 minutes... and now serve! Bon appetit!!!
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