For the casserole:
Prepare the mashed potatoes:
Peel and boil the potatoes in salted water until tender. Drain, then mash the potatoes with warm milk, butter, salt, and black pepper. Set aside.
Cook the meat filling:
Heat some butter and vegetable oil in a pan. Sauté the onions, garlic, and grated carrots until soft. Add the minced beef and chicken, season with salt, black pepper, and sweet paprika, and cook until browned. Stir in the dill and spring onions, then let the mixture cool for 20-30 minutes.
Mix with eggs:
Once cooled, mix the meat filling with the eggs to help bind the mixture.
Assemble the casserole:
Preheat the oven to 180°C (350°F). Grease a baking dish with butter. Spread half of the mashed potatoes at the bottom, then layer the meat mixture on top. Finish with the remaining mashed potatoes, spreading it evenly over the top.
Bake:
Bake the casserole for 25-30 minutes until the top is golden and crispy.
For the mushroom sauce:
Sauté the vegetables:
In a pan, melt butter and sauté the onions, garlic, and grated carrots until soft. Add the mushrooms and cook until golden.
Make the sauce:
Sprinkle the flour over the mushrooms and stir well. Gradually add the cream, stirring constantly to avoid lumps. Add the warm milk, season with salt, black pepper, and nutmeg, and cook until the sauce thickens.
Finish and serve:
Pour the creamy mushroom sauce over the baked casserole before serving.
For the salad:
Prepare the salad:
In a large bowl, mix the cucumbers, tomatoes, and salad mix. Drizzle with olive oil and French mustard, and season with salt and black pepper. Toss to combine.
Chill:
Refrigerate for 15-20 minutes before serving for a refreshing side dish.
Serving Suggestions:
Serve the casserole with a generous spoonful of the creamy mushroom sauce.
Enjoy the fresh cucumber and tomato salad as a light side to balance the richness of the casserole.
Garnish with extra fresh dill for added flavor.
Cooking Tips:
Boil the potatoes with a pinch of salt to enhance the flavor of the mashed potatoes.
Let the meat mixture cool slightly before adding eggs to avoid scrambling them.
For a deeper flavor, sauté the mushrooms until they are golden brown before making the sauce.
Nutritional Benefits:
High in Protein: The combination of minced beef, chicken, and eggs provides a good source of protein.
Rich in Vitamins: Carrots, onions, and mushrooms offer vitamins A, C, and B.
Healthy Fats: Olive oil and butter provide essential fatty acids.
Dietary Information:
Gluten-Free option: Use gluten-free flour for the sauce.
Dairy-Free option: Substitute cream and butter with coconut cream and dairy-free butter.
Nutritional Facts (per serving):
Calories: 500
Protein: 30g
Carbohydrates: 45g
Fat: 20g
Fiber: 5g
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave before serving.
You can freeze the casserole (without the sauce) for up to 3 months.
Why You’ll Love This Recipe:
Comforting: A hearty meal perfect for family dinners, combining tender potatoes and savory meat.
Balanced Flavors: The mushroom sauce adds richness, while the fresh salad provides a refreshing contrast.
Nutritious: Packed with protein, vegetables, and healthy fats, it’s a complete meal.
Easy to Prepare: Simple ingredients come together to create a filling and delicious dish.
Conclusion:
This Meat and Potato Casserole with Creamy Mushroom Sauce is the ultimate comfort food. The combination of tender mashed potatoes, savory minced meat, and a rich, flavorful sauce will satisfy your cravings and keep you coming back for more. Paired with a light cucumber and tomato salad, this dish offers a well-rounded and balanced meal that’s easy to make and perfect for sharing with family and friends. Try it out and see why it’s a favorite for cozy nights at home!
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