Composition / ingredients
Cooking method
1. Potatoes are thoroughly washed and cleaned, then cut into large pieces and put them in a medium-sized saucepan. Then fill the potatoes with water so that the root crops are completely covered with it. We put the pan on high heat and bring its contents to a boil. When the liquid boils, reduce the heat to a minimum and cook the potatoes for 20-25 minutes (until tender, soft). In the process, remove the foam and salt.
2. The potatoes are cooked - we drain the liquid from the pan, and put butter and hot milk to the potatoes. Mash potatoes in mashed potatoes. We break the egg into the resulting puree, put the yolk and mix everything together thoroughly and quickly. Add sour cream and mix everything again.
3. Peel the onion, rinse it with cold water, then finely chop it. Heat a frying pan over medium heat in vegetable oil. When it warms up, put the onion in the oil and fry it until soft and transparent. In terms of time, it will take 8-10 minutes.
4. Add minced meat to the onion, increase the heat to strong. Stir the contents of the frying pan until the juice is completely evaporated, then again reduce the heat to medium. Salt the minced meat, sprinkle with ground black pepper (preferably if freshly ground), spices. Mix everything well and fry until tender and ruddy.
5. Turn on the oven to warm up to 190 degrees.
6. Grease the baking dish with butter, sprinkle with breadcrumbs all the greased surface. We put half of the mashed potatoes in the mold, press it down so that the layer turns out to be uniform. Then we put the minced meat on the potato layer, level it, and press the minced meat a little into the bottom layer. The final layer is spread with the remaining mashed potatoes, we also level the surface of the future casserole, press it down a little, making the casserole more dense.
7. Put the mold in the preheated oven for 25 minutes. A light golden crust should appear on the casserole. When the specified time has passed, turn off the heating, and leave the casserole in the oven for another 10 minutes. After the casserole can be served on the table until it has cooled down.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Egg yolks - 352 kcal/100g
- Breadcrumbs - 347 kcal/100g
