Brussels sprout casserole with minced meat

Brussels sprout casserole with minced meat

Our spicy Brussels sprout casserole with minced meat impresses with its fine combination of potatoes, creamy sauce and melted cheese. It not only fills you up, but also makes you happy!

INGREDIENTS

400 g potatoes (floury)

800 g Brussels sprouts

1¼ tsp salt

1 onion

30 g butter

2 tbsp sunflower oil

300 g mixed minced meat

1 large pinch of pepper

30 g flour

250 ml milk

250 ml vegetable stock

1 pinch of paprika powder

200 g grated cheese (e.g. Emmental)

ALSO

2 cloves of garlic (for the casserole dish)

1 tbsp olive oil (for the casserole dish)

PREPARATION

1. Peel the garlic clove, crush it and spread it with the olive oil in the casserole dish (24 x 32 cm). Peel the potatoes and dice them into 2×2 cm pieces. Clean the Brussels sprouts, removing the outer leaves and the stalk. Then halve the individual florets. Very small florets can be left whole.

2. Put a pot of water on the boil and as soon as it boils, add the salt. First put the potatoes in and boil for about 8 minutes. Then add the Brussels sprouts and cook for about 5 minutes. In the meantime, peel and finely chop the onion.

3. Drain both through a sieve, rinse with cold water and drain well. Then spread in the casserole dish. Heat the butter with the sunflower oil in a pan. Add the minced meat and fry over a medium heat until cooked.

4. Add the onions and season the mixture with salt and pepper. Sprinkle the flour over it and fry briefly. Pour in the milk and stock and sprinkle in the paprika powder.

5. Preheat the oven to 180 degrees (fan oven). Bring the sauce to the boil once and simmer until it has a creamy consistency. Then pour it over the potatoes and Brussels sprouts in the casserole dish.  Sprinkle with cheese and bake in the oven for about 25 minutes until golden brown. Remove from the oven and serve. Enjoy!