To prepare ground meat:
Butter: 2 tbsp
Vegetable oil: a quarter cup
Onions: half a grain (chopped)
Minced meat: 500 grams
Salt, to taste
Black Pepper: Half a teaspoon
Colored capsicum: cup (chopped)
Mushroom: a cup
Corn: Half a cup
Peas and carrots: half a cup
Bechamel mixture: half a cup (ready)
To prepare potatoes:
Potatoes: 2 tablets (large / boiled)
Salt: a teaspoon
Black Pepper: Half a teaspoon
Butter: cubic
Mozzarella: half a cup
Rusk: 2 tbsp
For the face:
Bechamel mixture: 1 and half cup (ready)
Mozzarella cheese: cup (grated)
&&&&&&&&&&&&&&&&
How to prepare the dish*
To prepare ground meat:
melt the butter in a saucepan over the fire, add oil and onions, and stir a little, then add the ground meat, and stir well, add salt, black pepper and my heart until the spices are distributed.
Add the colored peppers, mushrooms, corn, peas and carrots, and stir.
Pour half a cup of the béchamel mixture ready, and leave the meat and vegetables until done.
To prepare potatoes: put the boiled potatoes in a mixing bowl, add salt and black pepper and mash them well.
Add butter and mozzarella and mash again, then add rusk and knead until you have a homogeneous mixture.
Spread the ground beef at the bottom of the pyrex oven dish.
Make a mix of mashed potatoes and line them over the meat layer.
Pour the ready mix béchamel over the plate, and spread the grated mozzarella cheese.
Insert the tray for the preheated oven at 180 degrees for 25 minutes, and brown the face.
* Bon Apetit*