Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 medium floury potatoes (e.g. Rooster) (approximately 500g)
  • 600g lean minced beef
  • 120g butter (80g for the sauce)
  • 450ml milk
  • ¼ white cabbage
  • 80g flour
  • 80g grated cheese (60g for the sauce)
  • 3 tablesp. breadcrumbs
  • A little grated nutmeg
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 37
Cooking time: 60 MIN
  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Fry the minced meat over a medium heat then let it drain in a sieve.
  3. Peel the potatoes and cook them in slightly salted water. Drain and mash the potatoes.
  4. Add 40g butter and 150ml milk. Season with nutmeg, salt and pepper.
  5. Cut the cabbage into fine strips and cook in salted water until tender. Drain the cabbage and rinse under cold water.
  6. Melt 80g butter in a pan and gradually add 80g flour.
  7. Allow to dry out slightly over a medium heat, add the remaining 300ml of milk and cook for a few minutes.
  8. Add 60g cheese and season with salt and pepper.
  9. Put the minced meat in an ovenproof dish, spoon the cabbage over it, then the mashed potatoes and finally cover with the cheese sauce. Sprinkle with the remaining cheese and breadcrumbs.
  10. Bake in an oven for 20 to 30 until browned.

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