I will prepare potato casserole. The filling in such a casserole can be the most diverse, but I will cook with meat. Not ideological reasons, but because I already have boiled beef. In my opinion, the beef is best suited to the role of filling in potato casserole. Sneakers boiled with carrots and bulbs, within one and a half or two hours, will not be a bad solution.

Ingredients: Potatoes - 10-12 pieces, boiled beef - 350-400 gr., Onions - 2 pcs, sour cream - 250-300 gr., Eggs - 2 pieces, salt, pepper (fragrant mix), turmeric, greens (dill , parsley, basil), foiled oil - 2 tbsp. spoons.

Meat for filling, check through the meat grinder. Onions with small cubes, and greens (parsley, basil and dill) are finely ordained.

We warm up the frying pan and put a couple of foam oil spoons in it, let him melt. Fire is strong not doing, slightly above average.

Onions will not fry much, let it remain juicy. As soon as it starts to become transparent, add a teaspoon of turmeric and fragrant pepper mix.

We mix and literally in a minute, add greens. We will notify fire to medium. Greens should not burn. Still still half minutes.

We will add several tablespoons of meat broth to the pan. Scrolling in the meat grinder meat, we will send a trail.

Single, mix, try. If the stuffing is dry, add more broth. As soon as you decide that the filling suits you completely, turn off the stove. Stuffing is ready. Let it still stand under the lid, and we will deal with potatoes.

Potatoes are definitely drunk in the "uniform". For casserole, it is the most correct option, because When cooking, all starch remains inside, and we need it. We will wait for the potato to cool, clean it and how it is not strange, we will send it to the meat grinder. The brush will be released very well, the lumps will remain and there will be no homogeneity. So it is better not to try.

Add to the potatoes of eggs, grams 250 sour cream and begin to mix thoroughly. Want your hands, but not so fork.

The main thing is to achieve the most homogeneity. Interesting word "one-but-kindness"! Must get a pretty sticky, similar to the dough mass.

The form for the baking, a pretty lining with creamy or fucked oil and snapped with breadcrumbs.

I wash your hands with cold water so that the potato mass sticks to them. Take half of this very mass and put into the form for baking. Run it on the bottom of the uniform layer, do not forget about the sides. On the side, you can a layer of fond. Top lay out and recall the meat stuffing.

What to do with the remaining potato mass, you know no worse than me. Again, we wash your hands with water and build our roof casserole. We will admire your work and a pretty lining the top of the casserole cream. We are not "Mages to the second" are preparing, or which rubbish from the category "just add water!, And the casserole!

The oven is warming up to 180 degrees and send our casserole into it. She is casserole, so let it bake minutes of forty - an hour, depending on the oven. The crust should turn out beautiful, ruddy. We are on joy, magic on envy. We did not regret sour cream to lubricate the "roof" casserole!

The most correct thing would be prepared for such a casserole sauce from dried white mushrooms. But for the absence of white mushrooms, it was necessary to twist it with a white sour cream.

Very and delicious potato casserole prepared with the original stuffing of boiled meat! Believe me, such yummy you have not tried!
And it is preparing this dish is really very simple, the main thing is not to miss the "key" moment in the preparation of meat filling. And already recognize this from the recipe itself!
To prepare a potato casserole with boiled meat, you will need:

meat (any, to taste) - 500 g
potatoes - 500 g
chicken eggs - 2 pcs.
parsley - 1 beam
onions - 1 pc.
solid cheese - 150 g
salt, pepper - to taste

The method of cooking potato casserole with boiled meat:
1. To begin with, it is worth noting that to prepare this dish you can easily choose the most diverse meat (be it chicken, pork pulp, etc.). So, we rinse meat, cut it into several parts and drunk in salted water until ready (about 40-60 minutes, depending on the stiffness of meat and sizes of pieces), not forgetting to remove the foam.
2. In parallel with this, we clean the potatoes, cut it into several parts, and then lay out into the salted boiling (!) Water. I boil the potatoes until the ready, then drain the water and prepare the usual puree.
3. Clean the onions in the time and cut it with small cubes. We rinse carefully greens of parsley, we dry it and grind the knife.
We rub on a large grater favorite solid (or semi-solid) cheese.
4. The cooled boiled meat is cut into smaller pieces. By the way, if you want, you can easily replace boiled meat smoked (for example, smoked sausage or ham) or add smoked meat.
5. Heat on a frying pan 2 tbsp. l. vegetable oil and paterave on it is crushed onion (until soft and golden color). Then add chopped meat to the onions and fry everything together for about 5 minutes (we spit out a little, and add black ground pepper, if desired).
6. We remove the frying pan from the fire and smash two chicken eggs there. Please note that eggs need to be very intensely mixed so that they do not curl and, thus, evenly distributed in the meat. Now add to the meat a naked parsley greenery. Once again, we are thoroughly mixed.
7. Heat the oven to 180 degrees. In the meantime, we take the shape in which we will prepare a casserole, lubricate it with a creamy or vegetable oil, and then lay a potato mashed potatoes onto it (somewhere in 1 cm thick). I spread all the meat on top and close it with a layer of the remaining puree. From above, we sprinkle casserole with cooled cheese.
We send the form to the already preheated oven for about 20-30 minutes, until the formation of a delicious ruddy crust of cheese. Then we get a ready-made dish and let him cool a little. We cut the casserole on the portion pieces, lay out on the plates and, if desired, refueling or sour cream, or tomato sauce.

Such a casserole with a golden sour cream, made on the basis of potato mashed potatoes, with a layer of boiled meat and fried onion, supplemented with fresh vegetables or vegetable salad - a wonderful version of the satisfying second dish for lunch or the main one - for dinner, including children. P.S. The meat for casserole must be booked in advance (at least 12 hours) so that it will completely cool in the refrigerator before you scroll through the meat grinder.

INGREDIENTS

For potato mashed potatoes:

potatoes - 1000 g (young better not to use)
carrot - ½ medium (weighing about 50-70 g) - optional
milk 3.2% fat content - 150 ml
creamy oil - about 30 g + a little for lubrication form
egg - 1 large (weighing about 65 g)

For meat filling:

chilled lean beef - 500 g
onions - 1 middle head (weighing about 120-150 g)
fresh champignons - about 150 g of small size (optional)

MOREOVER:

sour cream 18-20% fat content - about 100 g
refined sunflower oil for frying - about 1.5-2 tbsp. l.
salt to taste
ground black pepper or mixture of 4 types of pepper to taste
greens of dill, parsley for decoration (optional)

Step-by-step cooking recipe

STEP 1

At least 12 hours before the preparation of the casserole donate the meat. To do this, speed it under cold running water and pour into a metal pot with a thick bottom volume of at least 3-3.5 liters cold (preferably filtered) water so that it covers it about 5 cm (you need about 2-2.5. l water). Put the saucepan on the middle fire and bring water in it to boil. Carefully remove the foam-flaliched spoon formed, then decrease the fire under the saucepan and cook meat on a small fire under the lid about 1.5 hours.

Step 2.

Under the finished broth with meat, turn off the fire, allow it to be completely cool and removed in the refrigerator to use. Or, if you plan to store meat for quite a long time (longer than 2-3 days), put it in a smaller sauker, pour the broth (so that the latter completely covers meat) and freeze, and at the right moment (on the day of cooking clock for 8 hours -10) - defrost at room temperature.

Step 3.

Immediately before preparing the casserole, turn on the oven and heat it up to the figure of 3.5-4 (about 190-210 ° C).

Step 4.

Getting preparing vegetable puree. To do this, put a saucepan on the fire with a volume of about 3 l with a cold, preferably filtered water. At this time, wash and clean the potatoes and carrots (if you use it). If necessary, cut the vegetables on the same pieces so that they weld at the same time. When water in a saucepan boils, put the carrot first there (if you use it), then the potatoes. Boil vegetables until readiness (which can be checked with a sharp knife - it should be in them without much effort) on a small fire under the lid about 20 minutes. After boiling.

Step 5.

While potatoes (and carrots) are cooked, clean and wash the onions, cut it with small cubes and fry to transparency and softness on a well-warmed frying pan on a vegetable oil (about 1.5-2 ppm) min. 5-8 on medium heat, sometimes stirring, so as not to have burned. Then turn off the fire under the frying pan and leave onions on it to use.

Step 6.

Collect a meat grinder. Scroll through it meat, having threw it out of the broth and cut into small pieces.

Step 7.

Put roasting onions to the scratched meat, spray, stick the mince to taste. Add to it about 2-3 small boujondes (about 75 ml each), in which meat was boiled. As a result, mince should be rather viscous, not crumbly.

Step 8.

When potatoes (and carrots, if you use it) Weld, make a puree. To do this, drain the water with vegetables, salt a large sliver salt or to taste, close the saucepan with them with a lid (so that they do not cooled) and retain to the side. Milk (150 ml) Together with 30 g of butter, bring to a boil in a small saucepan and immediately pour to still hot vegetables. Dig out them with a special brush to a homogeneous puree, which should be dense.

Step 9.

Give a ready-made vegetable puree a little cool without closing it with a lid (5 minutes), then carefully interfere with an egg intense in it (trying to beat the mass intensively so that it turns out more air).

Immediately before preparing the casserole, turn on the oven and heat it up to the figure of 3.5-4 (about 190-210 ° C).

Collect a meat grinder. Scroll through it meat, having threw it out of the broth and cut into small pieces.

Put roasting onions to the scratched meat, spray, stick the mince to taste. Add to it about 2-3 small boujondes (about 75 ml each), in which meat was boiled. As a result, mince should be rather viscous, not crumbly.

Give a ready-made vegetable puree a little cool without closing it with a lid (5 minutes), then carefully interfere with an egg intense in it (trying to beat the mass intensively so that it turns out more air).

Little aluminum bait (17.5 × 27.5 cm size, 4 cm high) or any other similar size available in stock, lubricate with creamy oil, put on it ½ vegetable puree, scatter it with a spoon, uniformly distribute all Meat minced meat, then the remaining mashed potatoes, squeeze it up, slightly pressing.

Remains of the dish put into another - clean closed container and store in the refrigerator at 0-6 ° C for no more than a day. Before serving to the table, warm them, for example, in the oven, pre-wrapped in foil. But the taper of all the casserole is freshly prepared.

Prepare this treat will not be difficult, moreover, it allows you to realize a lot of creative ideas! Recipes of casserole with meat are striking by variety: you can come up with hundreds of unique varieties! Using various ingredients, cooks seek the creation of new taste shades and sensations. You can bake any meat: be it pork, rabbit, beef or chicken - every time the cook will get a completely original dish.

The five most commonly used ingredients in recipes:

The followers behind the figure can choose the most "light" option to deny yourself the pleasure to taste a treat. In addition, potatoes and other vegetables, mushrooms, eggs, cheese, butter, many different spices and spices are relevant. Amateurs of acute food willingly add garlic and use sharp sauces, creating a spicy, burning taste. Spicy greens gives a pleasant fragrance, awakening appetite. Soon, a ruddy and juicy creation will appear from the furnace, which will all be appreciated! Regardless of the stuffing type, dinner will turn out incredibly satisfying, glading sitting at the table.