Potato "boats" with minced meat and mushrooms (in the oven)

Let's prepare ruddy, hearty and very tasty potato "boats" with meat and mushrooms (in the oven). This is a full-fledged lunch or dinner, since it contains both side dishes and meat. We will use ground beef and mushrooms as the filling, for the "dough" we will make mashed potatoes with the addition of mozzarella.

Ingredients

• For potato dough:
• Potatoes - 750 g
• Mozzarella cheese - 200 g
• Egg - 1 pc.
• Corn flour - 60 g
• Ground black pepper - to taste
• Salt to taste
• For filling:
• Minced beef - 600 g
• Champignons - 200 g
• Egg - 1 pc.
• Onions - 160 g
• Garlic - 2 cloves
• Salt - 0.5 tsp (to taste)
• Ground black pepper - 0.25 tsp (to taste)
• Vegetable oil - 30 ml
• Bread crumbs - 100 g

Directions

1. Prepare all ingredients.
2. Potatoes are suitable for both old and young.
3. I made minced meat from beef pulp.
4. Instead of champignons, you can take oyster mushrooms or wild mushrooms, pre-boiled.
5. Peel the potatoes and wash well. Dip in a saucepan of cold salted water and heat over high. From the moment of boiling, cook over low heat until the tubers are cooked. The cooking time depends on the variety and size of the potato. It took me 20 minutes for the potatoes to soften.
6. Peel the onion, rinse and pat dry with a napkin. Cut into cubes.
7. Heat vegetable oil in a skillet. Fry the onions for 5-7 minutes over low heat.
8. Rinse the champignons with running water. Dry. Cut into cubes. Add to the onion in the skillet.
9. Peel the garlic and cut into small pieces. Send to the rest of the ingredients in the pan. Cook for 7-8 minutes over moderate heat, stirring occasionally with a spatula. Cool the fried mushrooms a little.
10. Combine ground beef and mushrooms with onions in a deep bowl. Stir.
11. Beat the egg into the minced meat. Add salt and ground pepper. Mix well and beat a little to make the minced meat thicker. Cover the bowl with cling film or a lid and send to the refrigerator.
12. Drain the water from the finished potatoes. Mash the tubers to a puree consistency. Cool slightly.
13. Add the egg and cornmeal to the puree. Stir.
14. Grate mozzarella on fine
15. grater and add to puree. Season with salt and pepper. Stir the filling.
16. Turn on the oven to preheat to 180 degrees.
17. Spread a sheet of parchment on the board. Lay out the mashed potatoes and spread with your hands into a 30x30 cm layer.
18. Spread the meat filling on the potato layer in a strip, stepping back slightly from the edge.
19. Roll the filled potato layer into a roll, gently tucking the parchment.
20. Sprinkle the resulting roll with bread crumbs on all sides
21. Twist the roll in one and the other direction, helping with parchment, so that the surface of the roll is well breaded in breadcrumbs.
22. Now the roll needs to be cut into portioned pieces. It is convenient to do this with a thin thread. I cut the roll into 10 pieces, 3 cm wide.
23. Cover the baking sheet with parchment.
24. Place the cut pieces on the paper and form a boat.
25. Send the potato "boats" with minced meat to bake in the oven, preheated to 180 degrees, for 35-60 minutes. Roasting time depends on the power of your oven. In my gas oven, the dish was baked for 60 minutes.
26. Potato "boats" with meat and mushrooms are ready.
27. Serve the boats hot. They are good both on their own and in addition to some sauce, mayonnaise or sour cream.
28. Bon Appetit!