Ingredients for 4 Servings
- 3 large sweet potatoes (about 700 g)
- 500 g mixed ground meat
- 50 ml STROH 60
- oil for frying
- 1 onion
- 1 garlic clove
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 50 g ginger
- ¼ bunch fresh parsley
- 250 ml heavy cream
- 2 tbsp STROH 60
- 200 g sharp cheese (e.g., Gruyere)
- salt
- pepper
Preparation
- Boil sweet potatoes in salted water for 20 minutes until tender.
- Rinse with cold water, peel, and slice into 5 mm thick rounds.
- Finely chop onion, garlic, ginger, and parsley, then sauté in oil until translucent. Add the ground meat and cook until browned. Season with salt.
- Add Worcestershire sauce and tomato paste to the meat and deglaze with STROH.
- Cover the bottom of a baking dish with a layer of sweet potatoes. Top with the ground meat mixture and grated cheese.
- Repeat the layers until the baking dish is full.
- Season the heavy cream with salt and mix in STROH. Pour over the casserole and sprinkle with cheese.
- Bake in a preheated oven at 200 °C fan for 30 to 40 minutes, or until the casserole is golden brown.
- Season with pepper and serve hot.
