Ground Beef and Potato Mozzarella Bake

Ingredients

• POTATO MIXTURE
• 500 g potatoes
• 1 additional potato
• 2 eggs
• 3 tbsp plain flour
• 1 leek, sliced
• 200 g mozzarella, grated
• GROUND BEEF FILLING
• 300 g ground beef
• 2 tbsp tomato sauce
• 1 onion, finely chopped
• 1 carrot, grated
• 1 tomato, diced
• 1 bunch parsley, chopped
• 1 garlic clove, finely chopped
• 150 g mushrooms, sliced
• 50 g spinach
• CREAM SAUCE
• 200 ml cream
• Salt, to taste
• Black pepper, to taste
• Dried garlic, to taste
• Dried basil, to taste
• Nutmeg, to taste

Method

1. Preheat the oven to 190°C (375°F).
2. Peel the potatoes.
3. Boil them in salted water until soft.
4. Drain thoroughly.
5. Mash the potatoes until smooth.
6. Stir in the eggs and flour.
7. Slice the leek.
8. Finely chop the onion, carrot, tomato, parsley and garlic.
9. Slice the mushrooms.
10. Cook the ground beef in a large frying pan until browned.
11. Add the onion and garlic.
12. Cook until softened.
13. Add the carrot, tomato, mushrooms and tomato sauce.
14. Cook until the vegetables are tender.
15. Stir in the spinach and parsley.
16. Season with salt and black pepper.
17. Mix the cream with dried garlic, basil and nutmeg.
18. Spread half the potato mixture in a baking dish.
19. Add the ground beef and vegetable filling.
20. Pour over the seasoned cream.
21. Top with the remaining potato mixture.
22. Sprinkle with mozzarella.
23. Bake for approximately 30 minutes, until bubbling and golden.
24. Rest briefly before serving.