Mashed Potato Casserole

Rania Al-ZaabiCuisinier

Ingrédients

• 1 kilogram of potatoes
  1 kilogram
• 0.5 kilogram of minced meat
  0.5 kilogram
• 0.5 cup of liquid milk
  0.5 cup
• 1 egg
  1 piece
• 2 onions
  2 piece
• 2 cloves of garlic, minced
  2 clove
• Breadcrumbs or crushed crackers
  0
• 1 teaspoon of ghee or butter
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• Black pepper to taste
  0
• Ground cumin to taste
  0

Mesures

1. 1

   Boil the potatoes well, peel them, and place them in a pot.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Mash the potatoes using a potato masher or manually with a cup.

   Matériel requis:

   🍳

   Potato Masher

   5 minutes
3. 3

   Add the milk and half a teaspoon of ghee or butter to make it like dough.

   2 minutes
4. 4

   Grate one onion and add it to the mashed potato mixture.

   2 minutes
5. 5

   Then add the minced garlic, salt, pepper, spices, and cumin, and taste it to ensure the flavor is right.

   3 minutes
6. 6

   Put the grated onion in a pot with ghee over heat and stir, then add the minced meat, salt, pepper, and spices, and stir until it becomes cooked.

   Matériel requis:

   Marmite

   5 minutes
7. 7

   Prepare a baking sheet and grease it with ghee or butter, then place a layer of breadcrumbs on top.

   Matériel requis:

   Plaque de cuisson

   3 minutes
8. 8

   Take some of the mixture and spread it as a layer on the baking sheet, and you can use some ghee to facilitate spreading.

   5 minutes
9. 9

   Place the minced meat on top of the potato layer, then spread the remaining amount of potatoes over the minced meat layer.

   5 minutes
10. 10

    Take the egg yolk and spread it over the baking sheet, then sprinkle breadcrumbs on top.

    2 minutes
11. 11

    Place the baking sheet in the oven until the top is browned, and enjoy your meal.

    10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques