Form med kjøtt og potetet
Ingredients
For the Casserole
Ground Beef: 1 lb (454 g)
Potatoes: 4-5 large (approximately 2 lbs / 900 g)
Eggs: 2 large
Mozzarella Cheese: 3.5 oz (100 g)
Butter: 2 tbsp (1 oz / 30 g)
Flour: 2 tbsp (15 g)
Tomato Sauce: 4 tbsp
Vegetable Oil: For cooking
Onion: 1 medium
Garlic: 3 cloves
Bell Pepper: 1 medium
Fresh Dill: 1 small bunch
Salt and Pepper: To taste
Spices: Smoked Paprika, Cumin
For the Side Salad
Red Cabbage: 1/2 medium head
Tomato: 1 medium
Radishes: 3
Cucumber: 1 small
Bell Pepper: 1 medium
Green Onions: A small bunch
Olive Oil: 2 tbsp
Lemon: 1 wedge
Salt and Pepper: To taste
Prepare the Meat Mixture:
Heat a pan with vegetable oil
Add ground beef and cook until browned
Finely chop and add onion, cooking until golden
Add minced garlic and chopped bell pepper
Season with salt, pepper, smoked paprika, and cumin
Stir in tomato sauce and fresh dill
Remove from heat and set aside
Cook the Potatoes:
Peel and cut potatoes into large pieces
Boil in salted water until fully cooked
Drain and mash thoroughly
Whisk eggs and mix into the mashed potatoes
Add butter and flour, mixing well
Assemble the Casserole:
Preheat oven to 350°F (180°C)
Prepare a round baking dish with parchment paper and oil
Layer 70% of mashed potatoes as the first layer
Add the entire meat mixture as the second layer
Top with remaining mashed potatoes
Generously sprinkle grated mozzarella cheese over the top
Bake and Finish:
Bake for 25-30 minutes until cheese is golden and bubbly
Let rest for 5-10 minutes before serving
Prepare the Side Salad:
Finely shred red cabbage
Chop tomato, radishes, cucumber, and bell pepper
Add chopped green onions and remaining dill
Dress with olive oil, lemon juice, salt, and pepper
Nutritional Information
Per Serving (Approximate):
Calories: 450-500
Protein: 25-30g
Carbohydrates: 30-35g
Fat: 25-30g
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6 people
Expert Cooking Tips
Use a coarse grater for the mozzarella to get those beautiful golden, crispy cheese edges
Don’t skip mashing the potatoes thoroughly to ensure a smooth, creamy texture
For extra flavor, use fresh garlic and high-quality ground beef
Let the casserole rest for a few minutes after baking to set and make cutting easier
Recipe Variations and Substitutions
Cheese Alternatives: Replace mozzarella with cheddar, gouda, or a blend of cheeses
Meat Options: Substitute ground beef with ground turkey, lamb, or a plant-based meat alternative
Vegetarian Version: Replace meat with lentils, mushrooms, or plant-based ground meat
Spice It Up: Add red pepper flakes or hot sauce for extra heat
Gluten-Free: Use gluten-free flour or cornstarch in place of regular flour
Frequently Asked Questions
Q1: Can I make this casserole ahead of time? A: Yes! Prepare the casserole up to the baking stage, cover, and refrigerate for up to 24 hours. Add an extra 10 minutes to baking time when cooking from cold.
Q2: How do I store leftovers? A: Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for best results.
Q3: Can I freeze this casserole? A: Absolutely! Freeze before baking for up to 3 months. Thaw in the refrigerator overnight before baking.
Q4: What can I serve with this casserole? A: The included side salad is perfect, but you can also serve with a green salad, steamed vegetables, or crusty bread.
Q5: Can I use sweet potatoes instead of regular potatoes? A: Yes, sweet potatoes will work, but they’ll add a slightly different flavor and slightly more sweetness to the dish.
Storage and Make-Ahead Tips
Refrigerate leftovers within 2 hours of cooking
Store in an airtight container for 3-4 days
For best texture, reheat in the oven rather than the microwave
Freeze unbaked casserole for up to 3 months
Thaw in refrigerator before baking
Enjoy this comforting, delicious German-inspired potato and beef casserole – a true culinary treasure that brings warmth and flavor to your dinner table!
