Classic casserole in a slow cooker

1. Thoroughly wash the potatoes, peel them. Cut the tubers into several pieces, put the pieces in a medium-sized saucepan and pour water, completely covering the potatoes. Add salt, a little. Boil the potatoes until soft, then drain the broth, leaving a little in the pan.

2. Put butter in a saucepan with potatoes, pour warm cream (but not hot). We knead everything with a potato masher. Add egg whites, stir quickly.

3. Heat a frying pan over medium heat, pour vegetable oil into it. Peel the onion from the husk, then cut it into small cubes. Put the chopped onion in a well-heated oil, fry until lightly browned, stirring constantly.

4. We put the minced meat in the frying pan to the onion and cook it also until it is ruddy. In the process, salt and sprinkle everything with ground black pepper. It will be more fragrant if pepper peas are ground with a mill.

5. Lubricate the bowl from the slow cooker with a piece of butter, then form the bottom layer. To do this, we spread a third of the puree, level it. Next comes a layer of minced meat - spread half. Potatoes again - put the second third, level. Spread the remaining minced meat, evenly distributing over the previous layer of potatoes. Put the remains of the puree on top, level it.

6. Place the bowl back in the slow cooker, close the lid. Turn on the "Baking" mode, the time is half an hour. When the right time passes, let off steam and leave the casserole inside the slow cooker for another 10-15 minutes. After the casserole can be removed and served to the table, cut into portions.

Bon appetit!