Preheat the oven: Set your oven to 180°C (350°F). Grease a loaf pan (approximately 9×5 inches) or a small rectangular baking dish with vegetable oil.
Prepare the potatoes: Peel and grate the potatoes. Rinse the grated potatoes in cold water to remove excess starch, then drain thoroughly and pat dry with paper towels.
Make the potato mixture: In a large bowl, beat the 3 eggs. Add the grated and dried potatoes, grated carrot, chopped onion, parsley, salt, black pepper, paprika, and flour. Mix everything thoroughly until well combined.
Form the crust: Spread the potato mixture into the prepared baking dish, pressing it down evenly and creating a slight rim around the edges to hold the filling.
Pre-bake the crust: Place the potato crust in the preheated oven and bake for 25 minutes until it begins to set and the edges start to turn golden.
Prepare the meat filling: While the crust is baking, heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Cook the meat: Add the minced meat to the pan and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Add vegetables: Add the sliced mushrooms, diced peppers, and minced garlic to the meat. Season with salt, black pepper, and paprika. Cook for another 5 minutes until the vegetables have softened.
Assemble the casserole: When the potato crust is pre-baked, remove it from the oven. Spread the meat and vegetable mixture evenly over the potato crust.
Add cheese: Sprinkle the grated cheddar and mozzarella cheeses evenly over the top of the meat filling.
Final bake: Return the casserole to the oven and bake for an additional 15-20 minutes, until the cheese is melted, bubbly, and starting to brown.
Prepare the sauce: While the casserole is baking, make the garlic cream sauce. In a small bowl, combine the sour cream, mayonnaise, minced garlic, chopped dill, chopped green onion, salt, and pepper. Mix well and refrigerate until ready to serve.
Serve: Remove the casserole from the oven and let it rest for 5 minutes. Slice into portions and serve with a dollop of the garlic cream sauce on the side.
Nutritional Information and Timing
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: Approximately 1 hour
Servings: 6
Calories: Approximately 350 calories per serving
Protein: 18g
Carbohydrates: 25g
Fat: 20g
Fiber: 3g
Sodium: 680mg
Cooking Tips and Tricks
Removing potato starch: Thoroughly rinse and drain the grated potatoes to remove excess starch. This will help the crust become crispier.
Prevent a soggy crust: After rinsing, squeeze the grated potatoes in a clean kitchen towel to remove as much moisture as possible before mixing with other ingredients.
Even crust thickness: Press the potato mixture into an even layer in your baking dish for consistent cooking. The crust should be about ½-inch thick.
Pre-cooking the filling: Sautéing the vegetables and meat before adding them to the casserole ensures they’re fully cooked and flavorful.
Temperature check: If using a meat thermometer, the internal temperature of the finished casserole should reach 165°F (74°C) for food safety.
Resting period: Allowing the casserole to rest for 5 minutes after baking helps it set and makes slicing cleaner and easier.
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