Potato and carrot casserole with minced chicken and spinach

Potato-carrot casserole with chicken fillet and spinach turns out to be hearty, aromatic, with a crispy crust and simply homely elegant. Minced chicken goes well with spinach, and mashed potatoes, soaked in oil, acquired a creamy taste and became very tender.

Ingredients

• Potatoes - 600 g
• Carrots - 100 g (1 pc.)
• Eggs - 2 pcs.
• Butter - 40 g + 10 g for preparing the mold
• Salt to taste
• Ground black pepper - to taste
• For filling:
• Chicken fillet - 200 g
• Spinach - 80 g
• Egg - 1 pc.
• Salt to taste
• Ground black pepper - to taste

Directions

1. Wash the chicken fillet and dry it with paper towels.
2. Free the spinach from tough stems.
3. Peel the potatoes and carrots, wash and cut into pieces.
4. Place the potatoes with carrots in a saucepan, fill with hot water and bring to a boil. Reduce heat and cook for 20-30 minutes, until tender.
5. Rinse the spinach and cut into pieces.
6. Place the spinach in a blender bowl and grind.
7. Grind the chicken fillet in a meat grinder.
8. Combine minced chicken and chopped spinach in a bowl.
9. Add 1 egg, salt and ground pepper, mix.
10. We turn on the oven to heat up to 190 degrees.
11. Drain the water from the boiled potatoes and carrots.
12. We knead vegetables in mashed potatoes.
13. Add 2 eggs, salt and ground pepper to the vegetable puree. We mix.
14. Grease a baking dish with 10 g of butter and spread half of the vegetable puree.
15. Put the minced meat with spinach on mashed potatoes.
16. Cover the filling with the second half of the vegetable puree.
17. Cut the butter (40 g) into small pieces and spread evenly over the vegetable puree.
18. We send the form to the preheated oven, cook the casserole for 40 minutes at a temperature of 190 degrees.
19. A fragrant and ruddy potato-carrot casserole with minced chicken and spinach is ready. Let it cool a little.
20. Before serving, if desired, decorate the casserole with fresh herbs.
21. Cut the casserole into portions and serve hot.
22. Bon Appetit!