Name: Hearty Potato Minced Meat Casserole
Prep time: 20 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 2 Tüte/n Mashed potato powder; 1 can Sauerkraut; 500 g Minced meat mixed; to taste Oil; to taste Salt; to taste Pepper; 100 g Cheese grated

Description

This potato minced meat casserole is a real soul food dish that is quick to prepare and tastes good to the whole family. The combination of creamy mashed potatoes, spicy minced meat and slightly sour sauerkraut makes this casserole a hearty pleasure. I like to make it when I need to be quick or I want to use up leftovers from the day before. The casserole is ideal for a cozy evening and can be wonderfully served with a fresh salad. If you like, you can add some paprika powder or caraway to the minced meat to intensify the taste. A really uncomplicated and delicious dish!

Ingredients (7 ingredients)

2 Tüte/n Mashed potato powder

1 can Sauerkraut

500 g Minced meat mixed

to taste Oil

to taste Salt

to taste Pepper

100 g Cheese grated

Preparation (6 steps)

Prepare mashed potatoes

Thermomix® Setting

siehe Packungsanweisung

Prepare 2 bags of mashed potato powder according to the package instructions in the Thermomix. Note the required amount of water and preparation instructions on the package. The preparation takes place depending on the product with the corresponding settings.

Put mashed potatoes in casserole dish

Pour the prepared mashed potatoes into a casserole dish and spread evenly.

Distribute sauerkraut

Drain 1 can of sauerkraut well and spread evenly on the mashed potatoes.

Fry minced meat

Fry 500 g of mixed minced meat in a pan with some oil until crumbly. Season with salt and pepper.

Add minced meat to sauerkraut

Spread the fried minced meat on the sauerkraut.

Sprinkle with cheese and bake

Sprinkle 100 g of grated cheese over the casserole and bake in a preheated oven at 180°C for about 20 minutes until the cheese is golden brown.

Finished cooking? Great! 🎉

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About this recipe

This potato minced meat casserole is a real classic at our home. My grandma always made it, but without Thermomix®, of course. She always said it was a dish for lazy days, but I think the simplicity makes it so good. I still remember the smell that wafted through the whole house when the casserole was in the oven. I then adapted the recipe slightly to the Thermomix® to make the preparation even easier and faster. The ingredients are deliberately kept simple. The mashed potato powder is of course not for everyone, but it saves time and is perfectly adequate for this dish. If you like, you can of course also cook fresh potatoes and prepare your own puree. The sauerkraut brings a pleasant acidity and a certain bite to the casserole, which loosens things up a bit. The minced meat provides the hearty component and the satiating effect. The cheese forms a delicious crust and rounds off the taste. The preparation with the Thermomix® is very simple. First, I prepare the mashed potatoes according to the package instructions. Here it is important to pay close attention to the amount of water so that the puree does not become too liquid. Then I fill the puree into a casserole dish. I drain the sauerkraut well beforehand so that the casserole does not become too watery. Then I spread it evenly on the puree. I fry the minced meat separately in a pan, as it does not brown so nicely in the Thermomix®. I season it with salt and pepper to taste. If you like, you can also add some paprika powder or caraway seeds. I then spread the fried minced meat on the sauerkraut. Finally, I sprinkle the grated cheese over it and put the casserole in the preheated oven. There are many possible variations. If you like it vegetarian, you can replace the minced meat with lentils or soy granules. Tofu, fried and seasoned, also goes well. For a vegan version, you can use vegan cheese and replace the minced meat with a vegetable alternative. You can let off steam with the spices. Garlic, onions, caraway seeds, paprika, chili - everything is allowed. A fresh salad goes perfectly as a side dish. A green salad with a light vinegar-oil dressing or a coleslaw are a good choice. A tomato salad or a cucumber salad also go well with it. The casserole can be prepared well in advance. It can be prepared the day before and then stored in the refrigerator. Before baking, it should then take on some room temperature. Leftovers can be stored in the refrigerator and warmed up the next day. It tastes almost even better when it has been infused!