Potatoes for this dish are used in three versions: raw thin slices; raw mass, grated coarsely; in boiled form.

Ingredients

• potatoes – 0.8-1 kg.
• minced meat, liver or fish – 500-700 gr.
• 1-2 onions
• milk – 300 ml.
• hard yellow cheese or ready grated cheese – 200 gr.
• – 1-2 pcs.
• vegetable oil– 60 ml.
• spices: paprika, tarragon, marjoram
• freshly ground pepper
• parsley and other herbs of your choice
• butter (as an option for greasing the pan) – 1 spoon

Option from raw potatoes

This dish sits longer in the oven, but the overall cooking time is reduced.

Preparing the filling

• pour vegetable oil into the frying pan, turn on medium heat and let it heat up
• peel the onion, chop finely
• pour into a frying pan, simmer until translucent
• add the minced meat, carefully divide it into small pieces and mix with the onion
• salt, season with spices
• fry the mixture for several minutes, the minced meat should change color
• turn off the heat and leave the pan to cool

• Remove any dirt from the tubers under a strong cold stream of water.
• clean and cut out damaged areas and “eyes”
• pour water over again
• cut into slices about 4 mm thick.
• pour into the selected cooking vessel cold water and place the chopped tubers there
• Alternatively, you can also grate them finely or coarsely

Compound

if you chose the option with grated potatoes, then remove the juice from its second half and also arrange it for frying

• mix lukewarm milk with spices
• finely chop and add greens
• wash the eggs, pour the yolks and whites into a small bowl and mix lightly
• combine with milk, salt
• pour the mixture over the casserole, sprinkle grated cheese on top
• keep in the oven for about 45-50 minutes until crust appears

Boiled potato option

For this option, you will have to pay more attention to food preparation. But the baking time is reduced. You will place the past ones in the oven. heat treatment Ingredients.

Cooking potatoes

Preparing the filling

Compound

• grease the selected baking dish, place half of the potato mixture on the bottom
• Place the cooled roasted meat and onions on top
• cover this layer with the remaining puree, smooth it out with a spoon
• To make the casserole brown, spread sour cream on top
• spread grated cheese on top
• put in the oven for half an hour or a little longer

Vegetarian option

The cooking algorithm is the same. Only instead of minced meat, other mushrooms are used in this dish. The filling is prepared as follows:

• wash and peel half a kilo of mushrooms
• fry until done

The potatoes and filling are laid out in layers. Cooking time depends on the previous heat treatment of the potatoes.

• alternatively, use minced fish or liver
• You can replace minced meat with meat, choosing softer pieces or pre-boiling and chopping
• add stewed mushrooms to the filling
• cut tomatoes (1-2 pieces) into slices and place on the second layer of potatoes
• To cut raw potatoes, also use a blender or food processor
• if you want it to cook faster, cut it into several pieces
• rinse raw pieces tubers more often to get rid of starch

Using the oven makes this dish easy to prepare. However, the result will please fans of the combination of potatoes and meat.

Bon appetit!

Preparing this treat is not difficult; moreover, it allows you to realize a lot of creative ideas! Recipes for casseroles with meat are amazingly diverse: you can come up with hundreds of unique varieties! Using various ingredients, culinary specialists strive to create new flavors and sensations. You can bake any meat: be it pork, rabbit, beef or chicken - every time the cook will receive a completely original dish.

The five most commonly used ingredients in recipes are:

Weight watchers can choose the “easiest” option to deny themselves the pleasure of tasting the treat. In addition, potatoes and other vegetables, mushrooms, eggs, cheese, butter, and many different spices and herbs would be appropriate. Fans of spicy food willingly add garlic and use hot sauces, creating a spicy, burning taste. Spicy greens give a pleasant aroma, awakening the appetite. Soon a ruddy and juicy creation will emerge from the oven, which everyone will appreciate! Regardless of the type of minced meat, the dinner will be incredibly satisfying, delighting those sitting at the table.

If the housewife wants to prepare a full, hearty dinner, but does not have time to separately deal with the side dish and additions to it, then the best solution would be potato casserole with meat. This dish can be endlessly customized to suit your taste. And its basis will be soft potatoes and juicy meat.

To prepare the main dish, you can use both pork and veal. In addition to meat (520 g), the following will be used: 5-6 potato tubers, salt, onion, 220 g hard cheese, 140 g of mayonnaise, any aromatic herbs.

1. The meat is washed, dried with napkins and cut into thin strips. The pieces are sprinkled with salt and selected spices, mixed with mayonnaise and left to infuse.
2. Potatoes are cut into thin slices, and onions into half rings.
3. Place onions on the bottom of a greased form, followed by half of the potatoes. The resulting layers are coated with mayonnaise, salted, sprinkled with herbs and a small amount of grated cheese.
4. Then comes the meat layer, also sprinkled with hard cheese.
5. The baked goods are covered with the remaining potatoes, which are also salted, greased with mayonnaise and sprinkled with cheese crumbs.
6. The container is covered with foil and baked in a well-heated oven for 35 minutes. Readiness is checked by the softness of the potatoes.

Sprinkling the layers with cheese is necessary for their reliable connection.

Recipe for cooking in a slow cooker

For this recipe, it is better to choose mixed minced meat as the meat component. For example, from pork and chicken (270 g). You will also need to prepare: 6-7 potatoes, 2 raw eggs, a couple of garlic cloves, 75 g of semolina, salt, a little ketchup, an onion, a small spoon of mustard, carrots, 130 g of mayonnaise, a pinch of saffron.

1. Small balls are formed from salted minced meat mixed with seasonings.
2. In the “Frying” program, chopped onions, garlic cloves and carrots are sautéed in any fat.
3. The potatoes are washed, peeled and grated on a grater with the largest teeth. Next, it is mixed with mayonnaise, eggs and mustard, salted, sprinkled with saffron and semolina.
4. All that remains is to combine the potatoes with the fry and place them in an oiled cup of the device. The mass is leveled in a container and covered with meat balls.
5. The surface is smeared with ketchup to taste, after which the casserole is cooked in the multicooker for 50-55 minutes in the “Baking” program.

If desired, you can add to meat balls cherry tomatoes, lightly pressing them into the potato mixture.

Cooking from minced meat

This simplest recipe discussed dish, which always succeeds. If possible, it is better to prepare minced meat (450 g) for the casserole yourself from meat and onion. Other products that will be used: 4 tbsp. sour cream and the same amount of white flour, salt, 140 g parmesan, 6 potatoes, 40 g breadcrumbs, 3 raw eggs, onion, a mixture of ground peppers.

1. The potatoes are boiled in salted water until tender, after which they are mashed with flour and eggs.
2. The onion is fried until golden, after which it is stewed for 10-12 minutes with minced meat. You need to add salt and pepper to the mixture and break up the lumps.
3. The mold is greased with oil and sprinkled with breadcrumbs. This is necessary for the dish to have an appetizing crispy crust.
4. The first layer will be half of the puree, which should be sprinkled with some grated cheese on a medium grater.
5. Next comes minced meat with fried vegetables.
6. All that remains is to cover the treat with potatoes, sprinkle with the rest of the cheese and grease with sour cream.
7. Cook the dish for about 45 minutes until browned.

The casserole is served hot with fresh or pickled vegetables.

With boiled meat

Often the housewife has boiled meat left over from other dishes. It can be used as a filling for potato casserole. In addition to meat boiled in salted water (480 g), take: 800 g potatoes, egg, pinch coarse salt, 130 ml fat milk, pepper, 80 g breadcrumbs.

1. The potatoes are boiled until soft, drained of water, after which they are turned into puree with an egg and warm milk. If the cooking liquid was unsalted, you can add salt at this stage.
2. The meat is passed through a meat grinder and then lightly fried in an oiled frying pan.
3. Half the potatoes are placed in the mold, then the minced meat. Cover with the remaining puree. The potatoes are evenly distributed over the surface of the casserole and sprinkled with breadcrumbs.

You can refuse any frying during the cooking process, then the potato casserole with meat in the oven will turn out to be more dietary.

With Chiken

Chicken can also be used for cooking potato and meat casserole. For it, take 350 g of meat from the breast and thighs, salt, 450 g of potatoes, 70 ml of low-fat cream, 2 tbsp. wheat flour, 2 raw eggs, greens.

1. The potatoes are boiled in salted water until tender, then mashed with cream.
2. The chicken is finely chopped with a knife, mixed with potato mass, flour, eggs and finely chopped herbs.
3. The workpiece is distributed into a greased pan and baked for 45 minutes in the oven.

If desired, you can separate the potatoes and meat into different layers, but this will only lengthen the cooking process.

Bake with cheese in the oven

You can prepare another option potato and chicken casserole. It will include: 2 fillets, 130 g of fat sour cream, salt, 3 tomatoes, 180 g of hard cheese, 2 onions, 8 potatoes.

1. The fillet is washed and cut into strips. Next you need to salt it. You can also sprinkle with spices to taste.
2. The potatoes are peeled and cut into thin slices. Next, it is salted and mixed with onion rings.
3. Place potato slices with onions on a baking sheet lined with oiled foil, followed by meat strips.
4. Tomato circles cover the layers on top.
5. All that remains is to pour salted sour cream over the future treat and generously sprinkle with grated hard cheese.
6. The dish takes 50 minutes to prepare.

If you want to receive golden crust, you need to mix sour cream with chopped cheese.

With meat and mushrooms

Mushrooms perfectly complement the dish under discussion. The main thing is to take fresh or frozen product, but not pickled one. In addition to mushrooms (210 g), take: 2 large potato tubers, salt, onion, 360 g pork, 1 tbsp. medium fat cream, 90 g hard cheese, ground pepper.

1. The pork is washed, cut into small cubes and placed in a mold. The meat must be salted and seasoned with pepper.
2. Peeled potato circles are spread over the pork and sprinkled with finely chopped onions.
3. The mushrooms are washed, boiled if necessary and cut into pieces, after which they are laid out on the onion. It will be enough to scald the champignons with boiling water.
4. The cream is salted, peppered and poured into the mold on top of all the products used.
5. After sprinkling with grated cheese, the potato casserole with meat and mushrooms goes into the oven for 50 minutes.

It is better to cover the container with foil for the first half hour so that the cheese does not burn during the cooking process.

Cooking in the oven for children

If the treat is being prepared for kids, then you should avoid frying the food, and, in addition, take healthy and low-fat ground turkey. 120 g of meat will be enough, as well as: ¼ of an onion, 3 potatoes, salt, quail egg, 120 ml of water, a piece of butter.

1. Mashed potatoes are prepared with the addition of quail eggs, salt and butter.
2. The minced meat is mixed with finely chopped onion.
3. Place half the potatoes in a greased form, then the minced meat and the rest of the mashed potatoes on top.
4. Prepare the casserole for 35 minutes in a hot oven.

Served with full-fat sour cream or unsweetened yogurt.

Potato, meat and tomato casserole

As in any other dish, fresh ripe tomatoes are responsible for the juiciness here. You should not use hard or greenish fruits for this casserole. Products used: 600 g of potatoes, a couple of onions, 120 g of cheese and the same amount of sour cream, 380 g of any meat, 4 tomatoes, salt, thyme.

1. Meat and onions are turned into minced meat in any convenient way. The mass is salted and seasoned with thyme.
2. The potatoes are peeled, washed and cut into thin slices, which need to be fried in a frying pan until lightly crusted.
3. The cheese is grated on a medium grater and mixed with sour cream. The sauce is salted and seasoned with any spices to taste.
4. The potatoes are first placed in the mold, then chopped meat
5. Tomato slices are placed overlapping on top.
6. The casserole is poured with sauce and baked for 25-35 minutes.

The dish is served with an assortment of fresh vegetables.

How to cook a dish with beef?

Chefs note that any meat is suitable for this casserole. You can also take beef (460 g), which will give the treat a milder taste. The remaining ingredients are: 450 g of mashed potatoes, a small onion, 230 g of low-fat sour cream, half a small spoon of salt.

1. Minced beef is prepared, which is then salted, sprinkled with your favorite seasonings and stewed together with chopped onion for 10-12 minutes.
2. Half of the “pound” is laid out in a mold, the meat component and salted sour cream are distributed on top. Cover the dish with the remaining potatoes.
3. The treat is baked for 45 minutes in the oven.

If the casserole has been baked for too long and turns out to be dry, you can add any sour cream sauce to it.

From mashed potatoes and minced meat

More often experienced chefs The main components of the casserole under discussion are mashed potatoes and minced meat. Such components are harmoniously combined with each other. In general, the dish uses: 7 medium potato tubers, 470 g of any low-fat minced meat, salt, 2 chicken eggs, 120 ml cream, onion.

1. The potatoes are finely chopped so that they can be cooked in salt water as quickly as possible. Next, the product is turned into puree with cream and eggs. It is convenient to use a special blender attachment for this.
2. First, chopped onions are fried in oil in a frying pan, then the vegetable is cooked together with the minced meat until the latter is ready. The mass is salted to taste.
3. Potatoes and meat are laid out in a form greased with oil in layers according to the following principle: mashed potatoes-minced puree.
4. Cook the treat for 25-35 minutes until golden brown.

This casserole with a golden sour cream crust, made on the basis mashed potatoes, with a layer of boiled meat and fried onions, supplemented fresh vegetables or vegetable salad - great option a hearty second course for lunch or a main course for dinner, including for children. P.S. The meat for the casserole must be boiled in advance (at least 12 hours in advance) so that it has time to cool completely in the refrigerator before you grind it through the meat grinder.

INGREDIENTS

FOR MASHED POTATOES:

• potatoes - 1000 g (it is better not to use young ones)

• carrots - ½ medium (weighing about 50-70 g) - optional

• milk 3.2% fat - 150 ml

• butter - about 30 g + a little for greasing the pan

• egg - 1 large (weighing about 65 g)

FOR MEAT FILLING:

• chilled lean beef - 500 g

• onion– 1 medium head (weighing about 120-150 g)

• fresh champignons - about 150 g small size (optional)

BESIDES:

• sour cream 18-20% fat - about 100 g

• refined sunflower oil for frying - about 1.5-2 tbsp. l.

• salt to taste

• ground black pepper or a mixture of 4 types of pepper to taste

• dill and parsley for garnish (optional)

STEP-BY-STEP COOKING RECIPE

STEP 1

Boil the meat at least 12 hours before preparing the casserole. To do this, rinse it under cold running water and fill it in a metal saucepan with a thick bottom with a volume of at least 3-3.5 liters of cold (preferably filtered) water so that it covers it by about 5 cm (a total of about 2-2.5 l water). Place the pan over medium heat and bring the water to a boil. Carefully remove the resulting foam with a colander spoon, then reduce the heat under the pan and cook the meat over low heat under the lid for about 1.5 hours.

STEP 2

Turn off the heat under the finished broth with meat, let it cool completely and put it in the refrigerator until ready to use. Or, if you plan to store the meat for quite a long time (longer than 2-3 days), transfer it to a smaller saucepan, fill it with broth (so that the latter completely covers the meat) and freeze it, and at the right time (on the day of preparing the casserole, 8 hours before -10) - defrost at room temperature.

STEP 3

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

STEP 4

Start preparing vegetable puree. To do this, put a saucepan of about 3 liters with cold, preferably filtered water on the fire. Meanwhile, wash and peel the potatoes and carrots (if using). If necessary, cut the vegetables into equal pieces so that they cook at the same time. When the water in the pan boils, add the carrots (if using) first, then the potatoes. Cook the vegetables until cooked (which can be checked with a sharp knife - it should go into them without special effort) on low heat, covered, for about 20 minutes. after boiling.

STEP 5

While the potatoes (and carrots) are cooking, peel and wash the onion, cut it small cubes and fry until transparent and soft in a well-heated frying pan in vegetable oil (about 1.5-2 tbsp.) min. 5-8 over medium heat, stirring occasionally to prevent burning. Then turn off the heat under the frying pan and leave the onion on it until ready to use.

STEP 6

Assemble the meat grinder. Roll the meat through it, first removing it from the broth and cutting it into small pieces.

STEP 7

Add fried onions to the rolled meat, salt and pepper the minced meat to taste. Add to it about 2-3 small ladles of broth (about 75 ml each) in which the meat was cooked. As a result, the minced meat should be quite viscous, not crumbly.

STEP 8

Once the potatoes (and carrots, if using) are cooked, puree them. To do this, drain the water from the vegetables, add a large pinch of salt or to taste, cover the pan with them with a lid (so that they do not cool) and set aside. Bring milk (150 ml) together with 30 g of butter to a boil in a small saucepan and immediately pour into the still hot vegetables. Mash them with a special masher to a homogeneous puree, which should turn out thick.

STEP 9

Give it to the ready vegetable puree Cool slightly without covering it with a lid (about 5 minutes), then carefully mix the egg into it with a masher (while trying to beat the mass intensively to make it more airy).

COMPOUND

2~3 tbsp fresh breadcrumbs

POTATO LAYER

6~7 large potatoes (~1kg), 100g vegetable oil, 1/2~2/3 teaspoon salt

MEAT LAYER

300~500g boiled meat, 2 large onions (~300g), 2 tbsp vegetable oil, 300~500g 10% cream, 1~1.5 tbsp flour, 1/4 tsp salt, pepper

Potato layer
Peel the potatoes and cut into thin slices.
Rinse off starch in cold water.

Drain the water. Pour salt into the potatoes and pour in vegetable oil.

Stir until the potato wedges are evenly coated with oil.
Place in a mold d=28cm.

Place in the oven at t=220°C until the potatoes are ready - for 30~40 minutes depending on the type of potato. Readiness can be determined by piercing the potatoes with a knife or fork.

Meat layer
While the potatoes are cooking, prepare the meat.
Chop the onion as finely as possible.
Heat vegetable oil in a frying pan and add onion.
Fry over medium heat with frequent stirring until soft and lightly browned.

While frying the onion, cut the meat into small pieces.

Pour flour, salt, pepper into the prepared onion and stir.

Pour in the cream and bring to a boil while stirring.

Place the chopped meat in the pan.

If desired, you can add 1 tablespoon of paprika for color.

If the mixture seems too thick, add more cream or milk or water.
Boil the mixture for about 1 minute.

Remove the pan with the prepared potatoes from the oven.
Immediately increase the temperature to t=250°C.
Place the meat mixture on top of the potatoes.

Sprinkle the top with an even layer of crushed breadcrumbs.