Do you have 3 potatoes and 2 eggs? Traditional family meal in 10 minutes!
A truly comforting and robust dish featuring a flavorful base of pan-fried potato patties, generously layered with a savory minced meat and vegetable filling. Baked to golden perfection and crowned with a luxurious creamy mushroom sauce, it's a complete meal that promises warmth and profound satisfaction for any occasion.
Prep Time
40 minutes
Cook Time
45 minutes
Total Time
1 hour 25 minutes
Servings
4-6 servings
Keywords
minced meatpotato bakepotato casserolecreamy mushroom saucecomfort foodfamily mealhearty dinnerbeef and potatosavory bakeoven-bakedgratin
Why This Recipe Delivers
- A complete, satisfying meal in one dish, perfect for a comforting family dinner.
- Rich, savory flavors are balanced by a variety of textures, from crispy potato to tender meat.
- The luxurious creamy mushroom sauce elevates the entire experience, adding a touch of elegance.
- Offers a delightful contrast between the golden-brown potato crust and the robust, well-seasoned meat filling.
- Hearty and fulfilling, ensuring everyone leaves the table content and satisfied.
Ingredients
- 3-4 medium potatoes (approximately 600-800 g / 1.3-1.8 lbs)
- 2 medium eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 5 tablespoons (approximately 75 g) cornstarch
- 50 g (approximately 1/2 cup) all-purpose flour
- 30 ml (2 tablespoons) vegetable oil, plus more for frying
- 30 g (2 tablespoons) unsalted butter
- 1 medium onion (approximately 150 g / 5 oz), finely diced
- 2 cloves garlic, minced
- 1 medium carrot (approximately 100 g / 3.5 oz), grated or finely diced
- 5 g (1 teaspoon) sweet paprika
- 400 g (14 oz) minced meat (beef or mixed)
- 5 g (1 tablespoon) fresh chopped parsley (or 2 g / 1 teaspoon dried)
- 50 g (1/2 cup) grated hard cheese (e.g., cheddar, mozzarella, or a blend)
- 2 g (1 teaspoon) fresh dill, chopped (for garnish)
- 3 cloves garlic, minced (for sauce)
- 30 g (2 tablespoons) unsalted butter (for sauce)
- 1 small onion (approximately 80 g / 3 oz), finely diced (for sauce)
- 5-6 medium mushrooms (approximately 150-200 g / 5-7 oz), sliced (for sauce)
- 100 ml (approx. 1/2 cup) heavy cream (35% fat) (for sauce)
- Pinch of freshly grated nutmeg (for sauce)
- 2 g (1 teaspoon) sweet paprika (for sauce)
Instructions
- Prepare the potato base. Peel and grate the potatoes, then vigorously squeeze out as much excess moisture as possible using a clean kitchen towel. This step is crucial for achieving crispy potato patties. In a large bowl, combine the thoroughly dried grated potatoes with the two eggs, 5 tablespoons of cornstarch, a small portion of the all-purpose flour (about 20g / 2 tablespoons to aid binding), a generous pinch of salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Fry the potato patties. Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Once hot, spoon portions of the potato mixture into the pan, flattening them slightly to form round patties. Fry for 3-4 minutes per side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan. Transfer the fried potato patties to a plate lined with paper towels to drain excess oil. Preheat your oven to 180°C (350°F).
- Prepare the savory minced meat filling. In the same frying pan (or a clean one), melt 30 g (2 tablespoons) of butter over medium heat. Add the finely diced large onion and sauté until softened and translucent, about 5 minutes. Stir in the 2 minced garlic cloves and the grated carrot, cooking for another 3 minutes until slightly tender. Add the 5 g (1 teaspoon) of sweet paprika and cook for 30 seconds, allowing its flavors to bloom. Introduce the 400 g of minced meat to the pan, breaking it up with a spoon. Cook until the meat is browned all over and any liquid has evaporated. Season generously with salt, freshly ground black pepper, and the chopped parsley. Remove from heat.
- Assemble and bake the hearty dish. Lightly grease an oven-safe baking dish (approximately 20×30 cm / 8×12 inches). Arrange a layer of the fried potato patties evenly across the bottom of the dish, creating a robust base. Spoon the entire minced meat and vegetable filling over the potato layer, spreading it out evenly. Finally, sprinkle the 50 g of grated hard cheese over the minced meat layer. Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown, and the dish is heated through.
- Craft the creamy mushroom sauce. While the bake is in the oven, prepare the sauce. In a small saucepan, melt 30 g (2 tablespoons) of butter over medium heat. Add the 3 minced garlic cloves and the finely diced small onion, sautéing until fragrant and softened, about 3-4 minutes. Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, approximately 5-7 minutes. Pour in the 100 ml of heavy cream and bring to a gentle simmer. Season with salt, a pinch of freshly grated nutmeg, and 2 g (1 teaspoon) of sweet paprika. Continue to simmer for 3-5 minutes, allowing the sauce to thicken slightly. Keep warm.
- Serve and garnish. Once the Hearty Minced Meat and Potato Bake is out of the oven, let it rest for 5-10 minutes before slicing into generous portions. Serve each portion immediately, drizzling generously with the warm creamy mushroom sauce. Garnish with the fresh chopped dill for a vibrant finish and enhanced aroma.
Tools You’ll Need
- Large mixing bowl
- Box grater
- Large frying pan (skillet)
- Oven-safe baking dish (approx. 20×30 cm / 8×12 inches)
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Spatula
- Whisk
- Small saucepan
Essential Success Tips
- Moisture Control for Potatoes: Thoroughly squeeze out excess moisture from the grated potatoes using a clean kitchen towel. This is the secret to preventing a watery base and ensuring your potato patties achieve a beautifully crispy exterior.
- Even Browning is Key: When frying the potato patties and browning the minced meat, ensure good caramelization. This process develops deep, complex flavors that are essential to the dish's overall deliciousness.
- Don't Overcrowd the Pan: Whether frying potatoes or browning meat, work in batches if necessary. Overcrowding lowers the pan temperature, leading to steaming rather than browning, which diminishes flavor.
- Layering with Care: Arrange the layers neatly and evenly in the baking dish. This not only ensures uniform cooking but also results in a more visually appealing presentation when served.
- Rest Before Serving: Allow the baked dish to rest for 5-10 minutes after removing it from the oven. This crucial step allows the layers to set, making for cleaner slices and preventing the dish from falling apart.
Professional Cooking Secrets
- Flavor Bloom Technique: For both the meat mixture and the sauce, lightly sauté the sweet paprika in the hot fat for about 30 seconds before adding other liquids or main ingredients. This 'blooming' process significantly intensifies its flavor and aroma.
- Deglaze for Depth: After browning the minced meat, consider deglazing the pan with a splash of broth or wine. Scrape up any browned bits (fond) from the bottom; these are packed with flavor and will add immense depth to your meat filling.
- Fresh Herb Integration: While dried herbs are convenient, fresh parsley and dill offer a vibrant lift. For the best flavor and color, stir fresh herbs into the meat mixture just before baking, and use fresh dill as a final garnish.
Notes
- Leftovers of the Hearty Minced Meat and Potato Bake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (325°F) or in the microwave until warmed through.
- For an extra layer of flavor and texture, consider adding finely chopped bell peppers or mushrooms to the minced meat mixture along with the onions and carrots.
- To customize the dish, experiment with different cheeses for the topping, such as a sharp mature cheddar, a smoky provolone, or a blend of Italian cheeses.
Frequently Asked Questions
Can I prepare parts of this dish in advance?
Yes, you can absolutely get a head start! Both the fried potato patties and the cooked minced meat filling can be prepared a day in advance. Store them separately in airtight containers in the refrigerator, then assemble and bake just before you're ready to serve.
What kind of minced meat is best for this recipe?
A lean-to-medium fat minced beef (around 80/20 or 85/15) works wonderfully, offering rich flavor without being overly greasy. For a slightly different taste, a mixture of minced beef and pork can also be used, providing a juicier texture.
Are there any substitutions for the heavy cream in the sauce?
While heavy cream provides the richest texture, you could substitute it with crème fraîche for a tangier profile, or a plant-based cream alternative for a dairy-free option. Keep in mind that the consistency and flavor will be slightly different.
Nutrition Facts (Per Serving)
Calories: 580, Protein: 38g, Fat: 37g, Carbs: 34g (Estimated per serving based on 6 servings).
Allergy Information
This dish contains common allergens including dairy (butter, cheese, heavy cream), eggs, and gluten (all-purpose flour). Individuals with celiac disease or gluten sensitivities should ensure all ingredients, especially cornstarch, are certified gluten-free if opting for a gluten-free modification.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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