Ingredients
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
Toppings
- 2 cups bechamel sauce
- 3 ½ ounces cheddar and mozzarella cheese mix
Steps
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.
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.