Rösti bake with minced beef
Rösti comes from Switzerland, where farmers used to eat it as a hearty breakfast. This rösti bake with minced beef is our own version for dinner, with a golden potato crust and a creamy filling. I like that combination, especially on a cold day when you fancy a substantial meal. You can easily vary the vegetables to suit the season and what you already have at home. You can adjust the seasoning to your own taste too. It is up to you how spicy you make it.
Servings people
Ingredients
- 400 g minced beef
- 800 g potato (peeled weight)
- 1 onion
- 1 leek
- 1 courgette
- 1 clove garlic
- 200 g cream cheese
- 2 egg
- 50 ml milk
- 75 g mild Gouda
- 2 tbsp olive oil
- 1 tsp olive oil
- 0.5 tsp paprika powder
- 1 pinch chilli powder
- 1 pinch nutmeg
- 0.75 tsp salt
- 0.5 tsp black pepper
- 5 g parsley (optional)
Instructions
Preparation
- Preheat the oven to 220 °C conventional or 200 °C fan. Grease a large, shallow ovenproof dish, about 30 by 20 cm, with 1 tsp olive oil.
- Finely chop 1 onion and 1 clove garlic. Split 1 leek lengthways, rinse the grit from between the layers and slice into thin half rings. Quarter 1 courgette lengthways, then cut into slices about half a centimetre thick. Grate 75 g mild Gouda. Finely chop 5 g parsley if using.
- Stir 200 g cream cheese, 2 egg and 50 ml milk together until smooth. Mix in 1 pinch nutmeg.
- Peel 800 g potato and coarsely grate them. Squeeze the grated potato firmly in a clean tea towel to remove as much moisture as possible. Set aside briefly while you cook the filling.
Cooking
- Heat 1 tbsp olive oil in a large frying pan. Fry the courgette over a medium-high heat for about 5 minutes, until lightly coloured and most of the released moisture has evaporated. Transfer to a plate.
- Heat 1 tbsp olive oil in the same pan. Fry 400 g minced beef with the chopped onion over a medium-high heat for about 5 minutes, breaking up the mince with a spatula. Add the chopped garlic, 0.5 tsp paprika powder and 1 pinch chilli powder and cook for another minute.
- Add the leek and cook for another 3 minutes. Stir in the courgette and season the filling with 0.75 tsp salt and 0.5 tsp black pepper. Let any remaining moisture evaporate so there is no watery layer at the bottom of the dish.
- Spread the filling in the ovenproof dish. Cover with the grated potato in an even layer that is not too thick. Slowly pour the cream cheese mixture over the potato and spread it with the back of a spoon. Scatter over the grated cheese.
- Bake in the centre of the oven for about 35 to 45 minutes, until the top is golden brown and the potato is cooked. Insert a knife into the centre of the potato layer: it should slide through easily. If the top is browning well but the potato is still firm, cover the dish loosely with foil and continue baking.
Serving
- Leave the rösti bake with minced beef to stand for 5 minutes before serving. Scatter over the chopped parsley, if using. Serve on its own or with a fresh salad.
Notes
You can assemble the dish ahead and keep it covered in the fridge. Only put a cold dish straight into a hot oven if the material is suitable for this. A chilled bake needs longer in the oven; check that the potato in the centre is cooked too.
Nutrition
Calories: 680kcalCarbohydrates: 48gProtein: 37gFat: 37gSaturated fat: 17gSugars: 9g
Tried this recipe?Let me know what you think!
Something golden for tonight
my choice
this week
This rösti bake with minced beef is a complete meal in one dish. While it is in the oven, you have time for something else. A good choice for an evening at home when you fancy a hearty bake with a golden topping, ready to bring straight to the table.
