ReceptnaptárPotato bake with minced meat (kartofelnaya zapekanka)
Potato bake with minced meat is a favourite baked dish of Russian home cooking, a relative of shepherd’s pie. The creamy mash and seasoned meat are an excellent pairing. Simple, filling and loved by families.
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Method
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- Boil and mash the potatoes, mix with the butter and hot milk until smooth, and season.
- Fry the onions in oil, add the meat, cook for 10 minutes and season.
- Spread half the mash on the base of a baking dish.
- Spread the meat over it, then cover with the remaining mash.
- Beat the eggs, pour over the top and sprinkle with cheese.
- Bake at 200 °C for 25 minutes until golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not thin the mash too much or the dish becomes runny.
- Season and brown the meat well; it tastes flat next to potato.
- Instead of cheese, an egg-and-sour-cream topping also works.
Frequently asked questions
How does it differ from shepherd’s pie?
Similar, but the Russian version is often made with egg and cheese.
Can it be made ahead?
Yes, 1 day in the fridge before baking.
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- Kafta bil sanieh (tray-baked kafta with potato and tomato) · Middle East & Caucasus
- Kartoffel-Hackfleisch-Auflauf (potato and minced meat bake with cheese) · German
- Polish meatloaf with a boiled egg centre · Polish
- Moussaka · Greek
- Potato and minced meat bake (potato musaka) · South Slavic
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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