A hearty, delicious dish made with ground meat stuffed with mushrooms and cheese, topped with a charming potato "hat." Instead of mushrooms, you can use a filling of hard-boiled eggs or vegetables — for example, a slice of tomato or zucchini. I already have a similar dish on the site — Baked Patties with Vegetables and Cheese — and the idea here is the same: the patties aren't pan-fried, they're baked. The result is juicy, satisfying, and, of course, delicious!
Ingredients:
- 500 g ground meat (I used half beef, half pork)
- 300 g potatoes
- 300 g cremini mushrooms
- 100 g onion
- 50 g cheese
- 100-200 g sour cream (or mayonnaise)
- 1 egg
- salt
- pepper
- vegetable oil
How to cook ground meat "haystacks"
Heat a little vegetable oil in a skillet over medium-high heat. Add the onion and cook for 5 minutes, until lightly golden.
Add the cremini mushrooms and cook until all the released liquid has evaporated. Season with salt and pepper.
Add the egg, salt, pepper, and any favorite meat seasonings to the ground meat. Mix thoroughly until well combined.
Shape the mixture into flat patties (I got 9). Press a slight indentation into the center of each one to hold the filling.
Peel the potatoes and grate them on a coarse grater; season lightly with salt. Pile the grated potatoes on top of each patty.
Drizzle a thin stream of sour cream or mayonnaise over the tops. Bake in an oven preheated to 180°C for about 30 minutes or longer — use your own oven as a guide!
Since this dish contains both meat and potatoes, it's best served alongside vegetables. In season, a simple cucumber and tomato salad works great; otherwise, any steamed or boiled vegetables you like — I went with broccoli this time. Tender, juicy "haystacks" with mushrooms, cheese, and potatoes make a wonderfully satisfying lunch or dinner for the whole family!
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