Potato Casserole With Minced Meat And Mushrooms

Potato Casserole With Minced Meat And Mushrooms


  • 800 gr. potatoes
  • 300-400 gr. champignons
  • 2 onions
  • 500 gr. minced meat (I take beef)
  • 1-2 tbsp. l. tomato paste
  • 200-250 ml. cream
  • 100 gr. cheese for baking
  • salt, pepper, thyme, red paprika


  1. Put the oven to be heated 190-200 degrees. Wash potatoes, peel, cut into washers and boil in salty water for literally 5-6 minutes. To merge the water.
  2. Onion cut into squares, champignons can be cut arbitrarily. In a frying pan, heat a little oil, fry half the onion until it is clear. Add champignons and fry them well for 7-8 minutes. At the end, add salt, pepper, add a little thyme. Mushrooms to lay out. In the same frying pan fry the remaining onion, add the forcemeat and fry for 5 minutes. 5. Add the tomato paste, salt, pepper, cream, red paprika, mix well and allow the cream to boil. Then add mushrooms to the stuffing and put it out all together for a couple of minutes.
  3. In the baking dish, lay half the stuffing with mushrooms, then lay a layer of potatoes and the top layer of the second half of the mushrooms with minced meat. Sprinkle with grated cheese. Bake for about 30 minutes. I bake at a level just below average. Ready casserole can be sprinkled with herbs.

Bon Appetit!

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