Composition / ingredients
Step-by-step cooking
Step 1:
How to make a casserole with meat and potatoes in the oven? Prepare the products. If you have yesterday's mashed potatoes, then skip the step with the preparation of mashed potatoes. Chicken minced meat can be replaced with meat pieces or boiled meat. Take the minced meat either ready-made or cooked yourself.
Step 2:
Prepare mashed potatoes. How to make mashed potatoes? Peel the potatoes, pour cold water, add salt and put them on the stove to cook. After boiling, cook it over medium heat until tender, 20-30 minutes, depending on the size of the pieces and the potato variety. Check readiness with a sharp knife — it should easily pierce the tubers.
Step 3:
Drain the water from the finished potatoes and mash them into mashed potatoes with a pusher or blender. Add butter, hot milk or cream, mix everything thoroughly. The puree should not turn out liquid, adjust it with the amount of liquid.
Step 4:
Wash carrots and onions, peel and chop. Heat a frying pan with vegetable oil and fry onions and carrots in it for 5 minutes on low heat. Add the minced chicken and, stirring constantly, breaking large pieces with a wooden spatula, fry the minced meat until tender, 15-20 minutes. Add salt, pepper and any spices to taste.
Step 5:
The baking dish — it can be a large form or several small ones — lubricate with a small amount of vegetable oil. Put half of the mashed potatoes on the bottom of the mold, then the minced meat fried with vegetables.
Step 6:
Put the remaining mashed potatoes on top. With a fork, if desired, make a grooved surface. In addition, there are possible options: you can sprinkle grated cheese, you can put pieces of butter, or you can pour sour cream or a mixture of eggs and milk on the surface — everything is optional. I baked it just with open mashed potatoes. Place the form with potato casserole in a preheated 180 degree oven for 15-20 minutes or until browned.
Step 7:
Serve the finished casserole with meat and potatoes hot. This is an independent dish, you can supplement it with a salad of fresh vegetables. Bon appetit!
How to check if the casserole is ready? As soon as a light golden crust forms on the surface, take a skewer and pierce the casserole in several places. If the skewer is dry, then the casserole is ready.
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 about the features of ovens !
Root vegetables are best washed with a brush or a hard sponge under running water.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Minced chicken - 143 kcal/100g
