This potato Brussels sprouts casserole with ground meat is a dish that has a tradition in our family. My grandma always prepared it in the fall when the Brussels sprouts were harvested from her own garden. The scent that then wafted through the house was simply unmistakable and immediately evoked childhood memories. I have adapted the recipe over the years to suit my taste and the possibilities of the Thermomix®, but the basic idea is still the same: a hearty, warming dish for cold days. The ingredients play a crucial role. The potatoes, preferably a waxy variety, provide the filling base and a pleasant texture. The Brussels sprouts, often underestimated, bring a slightly bitter note and a certain freshness to the casserole. The ground beef provides the savory component and provides a strong seasoning. The onion, finely chopped, forms the aromatic base for the ground meat and the sauce. The butter and flour serve as the basis for the creamy sauce, the milk and vegetable broth ensure the right consistency and taste. The parsley brings a fresh, green note, while salt, pepper and nutmeg perfectly round off the casserole. The grated cheese, preferably a variety that melts well, such as Gouda or Emmentaler, provides the golden brown crust and the irresistible taste. When preparing in the Thermomix®, it is important not to cook the potatoes and Brussels sprouts for too long, otherwise they will become too soft. The cooking time in the simmering basket should be strictly adhered to. When browning the ground meat in the pan, it is important that the meat is well browned before it is dusted with flour. The sauce should be brought to a boil while stirring constantly to avoid lumps. When layering the casserole, it is important to mix the potatoes, Brussels sprouts and ground meat well so that the flavors combine optimally. For a vegetarian version, the ground meat can be replaced by lentils or tofu. For a vegan version, vegetable alternatives can be used instead of butter and milk. There are no limits to the imagination when it comes to seasoning. Caraway, marjoram or thyme go perfectly with Brussels sprouts and potatoes. If you like it a little spicier, you can add a pinch of chili. The potato Brussels sprouts casserole with ground meat tastes best when it comes fresh from the oven. A fresh salad or a crispy bread goes well with it. Leftovers can be stored in the refrigerator and warmed up the next day. The casserole can also be prepared well in advance. The potatoes and Brussels sprouts can be cooked the day before and the ground meat can be browned. The next day, all that remains is to prepare the sauce and layer and bake the casserole.

Hearty Potato Brussels Sprouts Casserole with Ground Meat

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Description

Ingredients (13 ingredients)

Preparation (7 steps)

Prepare potatoes and Brussels sprouts

Chop onion

Pre-cook potatoes and Brussels sprouts

Fry ground meat

Prepare sauce

Layer casserole

Bake casserole

Finished cooking? Great! 🎉

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