Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic potato casserole with minced meat in the oven? Prepare all the necessary ingredients. You can use any minced meat for casserole: pork, beef, chicken, turkey or mixed from any kind of meat. I prefer minced lean beef. Thanks to kefir, the minced meat will still turn out juicy and soft.
Step 2:
Wash the potatoes, peel, cut into small cubes (to cook faster) and boil. How to boil potatoes? Put the pieces in a saucepan, cover with cold water and put on medium heat. Cook the potatoes for about 20 minutes after boiling until tender. At the end of cooking, add salt. Check readiness with a knife — it should freely pierce the potato.
Step 3:
Drain the water from the finished potatoes, then mash it with a pusher into a homogeneous puree. Boil the milk.
Step 4:
Pour hot milk into the mashed potatoes and mix thoroughly. It is better to pour milk not all at once, but in parts. Because the varieties of potatoes are different and with some varieties this amount of milk will be just right, and with others, on the contrary, there is little or a lot. Next, add the butter to the potatoes and wait until it melts. Mix everything again. You should get a soft, homogeneous, but not liquid mashed potatoes.
Step 5:
Pour kefir into the minced meat. Season with salt and pepper. Mix everything thoroughly. Kefir is better to use fatter: 2,5-3,2. Low-fat kefir or with a fat content of 1% is better not to take - it is too liquid. With an excessive amount of moisture, the casserole can fall apart instead of being beautifully cut into portions. In addition, it may take more time to bake.
Step 6:
In a greased baking dish (if the form is silicone, then you do not need to lubricate it with anything), put half of the mashed potatoes and smooth them out.
Step 7:
Spread all the minced meat evenly over the potatoes.
Step 8:
Cover the minced meat with the remaining mashed potatoes. If desired, you can make furrows on the surface of the casserole with a fork. Put the casserole in a preheated 180 ° C oven for 45-50 minutes. If, after 20-25 minutes, the top of the casserole begins to blush, and the minced meat is not ready yet, cover the mold with foil.
Step 9:
Cool the finished casserole slightly, remove from the mold and cut into portions Enjoy your meal!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
Root vegetables are best washed with a brush or a hard sponge under running water.
Any heat-resistant mold is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
