Potato and Ground Pork Bake with Béchamel

Ingredients

• 1 kg potatoes, peeled and cut into even pieces
• Cold water, enough to cover the potatoes
• 1 teaspoon fine salt, for boiling the potatoes
• 2 large eggs, lightly beaten
• 30 g plain flour, for binding the potato mixture
• 500 g ground pork
• 2 teaspoons vegetable oil, 10 ml
• 1 medium onion, approximately 150 g, finely chopped
• 2 garlic cloves, finely chopped
• 1 medium carrot, approximately 100 g, finely grated
• 1 teaspoon paprika
• 1/2 teaspoon fine salt, for the pork mixture
• 1 large bell pepper, approximately 150 g prepared weight, thinly sliced
• 50 g mushrooms, thinly sliced
• 30 g unsalted butter
• 30 g plain flour, for the béchamel
• 400 ml milk
• 1/4 teaspoon fine salt, for the béchamel
• 1/4 teaspoon ground black pepper
• 100 g firm mozzarella, grated

Method

1. Place the potatoes in a large saucepan, cover them with cold water and add 1 teaspoon salt.
2. Bring to a boil, then reduce the heat and simmer for approximately 15 to 20 minutes, until completely tender.
3. Drain the potatoes thoroughly and allow excess steam to escape for several minutes.
4. Mash the potatoes until smooth. Let them cool for approximately 10 minutes before mixing in the beaten eggs and 30 g flour.
5. Heat the vegetable oil in a large frying pan over medium-high heat.
6. Add the ground pork and cook while breaking it apart until no pink remains.
7. Add the chopped onion and cook for approximately 5 minutes, until softened.
8. Add the garlic, grated carrot, paprika and 1/2 teaspoon salt. Cook for another 3 to 4 minutes.
9. Preheat the oven to 190°C, or 170°C fan. Lightly grease a medium baking dish.
10. Spread half of the potato mixture evenly over the base of the baking dish.
11. Cover with the cooked pork and carrot mixture.
12. Arrange the sliced bell pepper and mushrooms evenly over the pork.
13. Spread the remaining potato mixture over the vegetables.
14. To make the béchamel, melt the butter in a saucepan over medium heat.
15. Add the remaining 30 g flour and whisk continuously for 1 minute.
16. Gradually pour in the milk while whisking to prevent lumps.
17. Cook while stirring for approximately 4 to 5 minutes, until the sauce thickens.
18. Season the béchamel with 1/4 teaspoon salt and the black pepper.
19. Pour the béchamel evenly over the potato layer and sprinkle with the grated mozzarella.
20. Bake for approximately 30 minutes, until bubbling and golden on top.
21. Let the bake rest for 10 minutes before dividing it into 6 portions.