Oven dish parmentier with minced meat and white beans
Ingredients
4 persons
- 6 floury potatoes, in pieces
- 4 diced carrots
- 1 small pumpkin, in pieces
- 2 twigs thyme
- 1 bay leaves
- 1 Scheut milk
- 1 eggs
- pepper
- salt
- nutmeg
- butter
- 500 Gram ground pork
- 2 onions
- 1 teaspoon Sriracha
- 400 Gram canned white beans
- 400 Gram Elvea Polpa
- 2 tablespoons Soy sauce
- 1 old pistolet
- 1 Scheut olive oil
- 2 tablespoons oat flakes
Preparation
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1
Peel and slice the potatoes. Cut the young carrots unpeeled into pieces. Peel the pumpkin, remove the seeds and cut the flesh into pieces. Put the potatoes, carrots and pumpkin together in a large pot. Submerge with salted water, add thyme and bay leaf and bring to a boil. Let cook under cover for 20 minutes. Drain the potatoes and vegetables. Remove the thyme and bay leaf. Add a knob of butter, a splash of milk, an egg, pepper, salt and nutmeg. Then mash finely.
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2
Melt a knob of butter in a pan on the stove. Sauté onions in it and add minced meat. Fry until loose and add sriracha for extra spice.
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3
Again, use the mince pan and add the beans and polpa. Reduce briefly and season with a dash of soy sauce.
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4
Put stale bread, oat flakes and the oil in a blender. Blend until crumble.
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5
Take a baking dish. Spoon into it the minced meat, the white beans in tomato sauce and the mashed potatoes. Top with the crumble and put the whole casserole in the oven at 190 degrees for another 15 minutes before serving.
