On chilly winter evenings, there’s nothing more comforting than a warm, hearty homemade dish. This casserole is just that: easy to prepare, satisfying, and full of flavor, with a golden crust and creamy texture. It’s best served straight from the oven, though it’s also delicious cold — if it even makes it that far.
- 500 g pork or beef (it’s best to grind the meat yourself in a blender; store-bought mince can be questionable)
- 4–5 large potatoes (choose a variety that bakes well)
- 1 onion
- 2–3 garlic cloves
- 100 g cheese (Parmesan is often recommended — I haven’t tried it yet, but feel free to experiment)
- 1 egg
- Cream
- Olive oil
- Herbs of your choice: thyme, rosemary, sage, oregano, or marjoram
- Sea salt and freshly ground black pepper
Start by sautéing chopped onion, garlic, and herbs in olive oil. Once the onion is lightly golden, add the meat and cook until browned. Separately, boil the potatoes until tender and grate the cheese. Mix two-thirds of the cheese with the hot potatoes, egg, and cream to make a soft but not too runny mash. In a baking dish, layer mashed potatoes first, then the cooked meat, and finish with another layer of mash. Sprinkle with the remaining cheese or spread a bit of sour cream on top if desired. Bake at 170°C (340°F) for about 20 minutes, until the top is golden and crisp.
Start by sautéing chopped onion, garlic, and herbs in olive oil. Once the onion is lightly golden, add the meat and cook until browned. Separately, boil the potatoes until tender and grate the cheese. Mix two-thirds of the cheese with the hot potatoes, egg, and cream to make a soft but not too runny mash. In a baking dish, layer mashed potatoes first, then the cooked meat, and finish with another layer of mash. Sprinkle with the remaining cheese or spread a bit of sour cream on top if desired. Bake at 170°C (340°F) for about 20 minutes, until the top is golden and crisp.
