Potato and Carrot Mille-Feuille with Meat
Prepare a week of lunches in 1 hour: potato and carrot mille-feuille filled with ground meat, ready to freeze.
Time: 60 min · Servings: 8 · Calories: 839 kcal
Ingredients
- 800 g potato
- 900 g carrot
- 300 g egg
- 300 g cream cheese
- 30 g mustard (to taste)
- 5 g garlic powder (to taste)
- 1000 g ground meat
- 300 g onion
- 150 g red bell pepper
- 10 g clove of garlic
- 60 g scallion
- 400 g tomato paste
- 3 g oregano (to taste)
- 5 g paprika (to taste)
- 3 g crushed red pepper (to taste)
- 200 g creamy cheese
- 150 g grated cheese
- 10 g salt (to taste)
- 3 g pepper (to taste)
Method
- Sauté the chopped red bell pepper and chopped onions in a pan with a pinch of salt.
- When they start to brown, add the chopped scallions and minced garlic cloves.
- Stir in the hand-diced ground meat, tomato paste, pizza seasonings (oregano, paprika, and crushed chili), and cook for about 30 minutes. Finally, add the green part of the scallions.
- Peel the carrots and potatoes with a peeler.
- Slice the carrots and potatoes thinly (they don't need to be perfect).
- In a bowl, mix the beaten eggs, cream cheese, mustard, salt, pepper, and garlic powder with the sliced carrots and potatoes.
- In glass containers or a large dish, assemble the mille-feuille by alternating layers of potato and carrot slices with the meat filling.
- Cover with creamy cheese and grated cheese on top.
- Bake at 180 degrees for approximately 50 minutes.
- Serve directly in meal prep containers or in individual portions.
Categories: Meat & Poultry · All recipes
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