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Mashed potato gratin with chicken bolognese and salad - for two days
( 2 adults and 2 kids )
- 6 baking potatoes
- 2 onion
- 800 gramschicken mince
- 1 tbspdried oregano
- 2 tbsppaprika
- 200 mlketchup
- 2 canchopped tomatoes
- 80 gramsbutter
- 2 tspsalt
- 300 mlmilk
- 2 egg
- lettuce of your choice
- 200 gramsgrated beets or carrots
- 100 gramsblueberries
- dressing of your choice
- olive oil
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About the recipe
A super tasty chicken bolognese with mashed potatoes, which we're serving with fresh salad. The dish is for two days, so save half for tomorrow, where dinner will be extra easy. We've used pre-grated beets - but you can use carrots that you grate yourself instead. Enjoy!
1. Preheat your oven to 200 degrees convection.
2. Peel the potatoes and cut them into smaller pieces. Cook until completely tender in a pot of unsalted water. As the potatoes are boiling, start on the bolognese.
3. Peel the onion and finely chop it. Cook the onion for a couple of minutes in some olive oil on a pan or in a pot. Add chicken mince, oregano and paprika and cook for another few minutes. Then add ketchup and chopped tomatoes and stir well. Let the bolognese simmer for 10 minutes and season with salt and pepper to taste.
4. Drain the potatoes and give them a proper mash with a masher, whisk or hand mixer. Add butter, salt and pepper, and add the milk little by little. Add the eggs and mix everything well.
5. Pour the bolognese into a large casserole tin - or two small ones - and spread the mash over top. Pop the tin in the oven for about 30 minutes, until the mash starts to get golden.
6. Rinse and cut up the lettuce, if necessary. Peel the beets or carrots and grate on a grater. Mix with rinsed blueberries and dressing of your choice.
7. Serve the chicken bolognese gratin with blueberry salad and an optional squirt of ketchup for the tomato fans.Enjoy!
Tasks for kids in the kitchen: Let your kids help cut up the potatoes. They can also rinse blueberries and peel beets and carrots.