Layer by layer Melissa De Arabian spreads the fragrant ingredients: amazing beef and bacon stuffing stewed in a mixture of beer and broth, caramelized onions, and on top – mashed potatoes with garlic and melted cheddar cheese. Share with friends: 
Time: 2 hours. 10 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Mashed potatoes with garlic:
- 4 peeled and chopped large tubers in quarters potato cultivars russet
- 1/4 – 1/2 tbsp. beef broth
- 10 whole peeled garlic cloves
- 1/2 tbsp. sour cream
- 4 tbsp. l softened butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Cooking spray
Filling:
- 450 gr minced beef
- 4 sliced bacon slices
- 1/2 tbsp. beef broth
- 1 bottle (350 ml.) Of light or dark beer
- 1 tbsp. l vegetable oil
- 2 medium sized chopped onions
- 1/2 tsp salt, plus 1/2 tsp.
- 1 tsp Sahara
- 2-3 (about 1 tbsp.) Coarsely chopped medium carrots the size
- 3/4 Art. frozen green peas (thaw)
- 2 minced cloves of garlic
- 2 tbsp. l tomato paste
- 1 tbsp. l flour
- 1 tsp finely chopped fresh rosemary leaves
- 1/2 tsp ground black pepper
- 1/2 tbsp. grated swiss cheese or cheddar cheese
- 2 tbsp. l chopped fresh parsley leaves
Recipes with similar ingredients: ground beef, bacon, potatoes, light beer, dark beer, cheddar cheese, swiss cheese, tomato pasta, onions, garlic, carrots, peas, rosemary, parsley, sour cream
Recipe preparation:
- Prepare the potato layer: In a large pot put the potatoes, add the garlic and cover with cold water. Bring to a boil over medium heat and cook without covering, until the potatoes are soft (check by piercing with a fork) for about 15-20 minutes. Drain the water. Transfer the garlic potatoes to a large bowl. Add sour cream, 1/4 tbsp. beef broth, butter, salt and pepper and beat at low speed with a hand mixer for about 1-2 min until light and airy mass. If the mixture turned out too dry, add the remaining 1/4 tbsp. broth. Do not knead too long. Cover. Preheat oven to 180 ° C. Round baking dish with a diameter of 25 cm. Sprinkle with culinary spray.
- Prepare the filling: Heat over large heat over medium heat. to the pan. Put the bacon in it and fry, stirring occasionally, until it is browned and almost crispy, about 7-8 min Place the bacon on a plate with a slotted spoon. In the pan where it was fried bacon, add oil and put on medium heat. Lay the bow and 1/2 tsp salt and fry, stirring occasionally until onion It becomes soft and does not begin to brown, about 10 minutes. Sprinkle sugar and cook, stirring occasionally until onion starts caramelized, about 3 minutes Put the ground beef and fry, stirring occasionally over moderate heat, until meat does not begin to brown, about 7 minutes. Add carrots, peas, garlic and cook, stirring, until the vegetables are soft, about 5 minutes. Add tomato paste and flour and cook, stirring, to the components were mixed well, about 2 minutes Pour beer, bring to a boil and cook for 3 minutes. Cook by stirring the contents. pans with a wooden spoon and scraping off adhering to the bottom toasted slices, about 2 minutes. Add the fried bacon, broth, rosemary, 1/2 tsp salt, pepper and bring the mixture to boiling. Reduce heat and simmer without covering until sauce does not thicken, about 15 minutes
- Put the meat mixture in a prepared baking dish. On put beef on a layer of mashed potatoes and smooth it. Bake for about 35 minutes, until the filling is hot, top the layer does not lightly brown, and the sauce does not boil at the edges. Take out dish from the oven and sprinkle with cheese. Put the casserole again in oven for another 10 min. Before serving, remove from oven and let stand for 10 minutes Sprinkle with parsley and serve.
