Crispy Rösti Bake with Minced Meat, Leek & Mushrooms

Ingredients

• 750 grösti — frozen
• 500 gbeef mince
• 2leek — approx. 400 g
• 250 gchestnut mushrooms
• 1yellow onion — large
• 2 clovesgarlic
• 150 mlcooking cream
• 1½ tbspcoarse grain mustard
• 125 ggrated mature cheese
• 1 tbspolive oil
• 1 tspsmoked paprika powder
• 1 tspdried thyme
• ½ tspground nutmeg
• ½ tspsalt
• black pepper — to taste

Method

1. 1

   Preheat the oven to 200 °C top and bottom heat.

2. 2

   Finely chop the onion, mince the garlic, slice the leek into half rings and the mushrooms into slices. Wash the leek and drain well.

3. 3

   Heat olive oil in a large frying pan and fry the minced meat until browned and crumbly for about 5 minutes.

4. 4

   Add the onion and mushrooms and cook for 5–6 minutes over a fairly high heat until most of the moisture has evaporated.

5. 5

   Add the leek and cook for 3 minutes.

6. 6

   Add the garlic, smoked paprika powder, thyme, nutmeg, salt and black pepper and cook for 1 minute.

7. 7

   Add the cooking cream and coarse grain mustard. Allow to gently simmer for 2–3 minutes until a creamy but not watery sauce forms.

8. 8

   Spread the minced meat mixture into an oven dish measuring approximately 25 × 20 cm.

9. 9

   Spread 50 g of mature cheese over the filling.

10. 10

    Loosely spread the frozen rösti over the top and do not press down.

11. 11

    Spread the remaining 75 g of mature cheese over the rösti.

12. 12

    Bake for 25–30 minutes until the rösti is golden brown and crispy and the cheese is au gratin.

13. 13

    Let it rest for 5 minutes before serving.