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Stuffed Potato Ball Casserole


Stuffed Potato Ball Casserole

Published on December 30, 2020
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Cook Time: 130 minutes
Serving Size: 6 servings
    For the Stuffed Potato Ball Casserole:
    • 6 large potatoes
    • 1 cup vegetable oil
    • 3 ½ tablespoons butter
    • 2 tablespoons olive oil
    • 2 onions, peeled and finely diced
    • 1 carrot, peeled and finely diced
    • 1-pound ground lamb or ground beef, lean
    • 1 bay leaf
    • 1 cup beef stock
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon tomato purée
    For the Toppings:
    • 2 cups bechamel sauce
    • 3 ½ ounces cheddar and mozzarella cheese mix
      For the Stuffed Potato Ball Casserole:
      • Make the potatoes: First, peel and finely slice the potatoes lengthways into long, thin slices. It may help to use a mandoline to make sure all the potato slices are the same thickness.
      • In a large frying pan, heat the vegetable oil until it reaches 250 degrees.
      • Then, cook the potato slices, in batches, until cooked through. Remove, and drain on a paper towel.
      • Make the meat filling: In a saucepan over medium heat, add the butter and olive oil.
      • Next, add the onion, carrot, and bay leaf, cook until they have softened.
      • Add the ground lamb or beef, and sauté until browned.
      • Season with salt and pepper, and then pour in the beef stock, Worcestershire sauce, and tomato purée.
      • Season and bring to the boil, then reduce the heat. Leave to simmer for 20 to 30 minutes, stirring occasionally.
      • Once cooked, the finished meat mixture shouldn’t be wet at all. If it’s still a bit liquidy after 30 minutes, turn up the heat, and allow to come to a boil for a few minutes.
      • Remove from heat, and set aside to cool.
      • To assemble: Add a piece of Saran wrap over a small bowl and place potato slices in a circle, overlapping them in a fan shape. Make sure there are no holes.
      • Add a small spoonful of the meat filling in the center of the potato circle, and then begin to bring the potato slices up around the filling.
      • Pull the Saran wrap up and around the potato to seal, and then place the stuffed potato bomb on a plate. Repeat this step until all the filling is used. Place the potato bombs in the fridge for at least 30 minutes.
      • Preheat the oven to 350 degrees.
      • When ready to cook, unwrap the bombs from the Saran wrap.
      • In a baking dish, place the potato bombs, and ensure they fit tightly together.
      For the Toppings:
      • Pour the bechamel sauce on top, and sprinkle the cheese.
      • Place in the oven, and bake for 20 minutes until the cheese is golden and bubbling.
      • Serve straight away, and enjoy.


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