Recipe for making potato casserole with minced meat in a slow cooker

6 servings

1 hour 25 minutes

210 kcal

5/5 (1)

Video recipe for making potato casserole with minced meat in a slow cooker

Tips for quick and easy cooking

Other filling options

Holidays or any ordinary dinner can be decorated with an original and easy-to-prepare potato casserole. Germany can be considered the birthplace of the dish, where it was first prepared at the end of the 19th century.

The main advantage of such a unique pie is the ability to cook it from any set of ingredients on the stove, in the oven, in the microwave and in a slow cooker. Regardless of this, he will be a welcome guest on your table. So let's get started preparing a hearty and at the same time tender-tasting potato casserole in a slow cooker. This will be easy with such a miracle assistant in the kitchen, who will control the preparation and give you the opportunity to prepare some other appetizer for the casserole.

With minced meat in a slow cooker

Ingredients:

Potatoes – 6-8 pcs. (medium size).
Onion – 2 pcs.
Minced meat – 200 gr
Milk (or sour cream) – 60-70 ml
Egg – 2-3 pcs.
Flour (wheat) – 2-3 tbsp.
Salt, ground pepper - to taste.
Butter – 40-50 g
Sunflower oil – 30 g
Cheese – 50 gr
Greens (dill, parsley) – 1-2 sprigs.

Cooking process:

First, you need to peel the potatoes and boil them in salted water. The potatoes will be ready in about 20 minutes.
While the potatoes are cooking, you need to peel and finely chop the onion.
The onion must be salted, peppered and fried until soft. Frying can be done directly in the multicooker bowl or in a frying pan, greasing the surface with vegetable oil. There are two options for frying - with the lid open, stirring occasionally, or with the lid closed; in both cases it is better to add a little water, so the onions will definitely not burn and will become soft faster. The process takes approximately 5-7 minutes.
Next, you need to add minced meat to the onion; all lumps of minced meat must be carefully separated with a spatula so that the meat is fried evenly. The minced meat should also be salted and spices added to taste. The minced meat should be fried for about 7 - 10 minutes over medium heat, stirring and dividing into small fractions. Then the minced meat and onions are left under the lid without heat for some time.
While the filling is infused, make puree. The readiness of the potatoes is determined using a fork; it should easily pierce the tuber. The potatoes are drained, leaving very little liquid at the bottom; you can also add a piece of butter and 2-3 tbsp. milk. Next, mash the potatoes with a potato masher and stir, adding salt and spices to taste. A little later - in a warm, not hot puree - you can stir in a raw egg for viscosity.
Next, prepare the dough, which is more like a dressing sauce. For the dough, beat the eggs with a mixer, gradually pour in the milk, add salt, beat again, and finally, add flour and grated cheese in portions and beat thoroughly. The result is a liquid, slightly viscous sauce, reminiscent of pancake batter.
At the next stage, carefully grease the multicooker mold with butter and place a layer of mashed potatoes about 1 cm on the bottom. Pour the dough evenly over the potatoes, leveling it with a spoon and pressing slightly. The main thing is that the dough gets to the edges.
Then the meat dressing is spread on the potatoes. Vegetables and minced meat need to be leveled and compacted. You also need to pour a little batter on top of this layer, especially from the edge.
Place all the remaining puree on top, level and press down. Pour all the remaining dough on top. You can also sprinkle the dish with grated cheese.
Place the casserole in a slow cooker and cook on the “Baking” mode for 1 hour. If the mode does not allow you to set the time yourself, but, for example, a time of 40 minutes is automatically suggested, then after turning off the multicooker you need to check the readiness (the thickness of the crust) and continue baking if necessary.
When the casserole is ready, it needs to be left inside the pan for 15-30 minutes so that it hardens. Then remove using a steaming pan and then transfer to a plate.

Potato casserole in a slow cooker
This casserole can be heated in portions and served hot as a separate dish with herbs and sour cream. Potato casserole can also be a cold appetizer paired with a light vegetable salad dressed with sour cream or yogurt. After refrigeration, it is easy to cut the casserole into triangles with an even cut, like a pie.

Potato casserole in a slow cooker differs from a similar dish from the oven; in the first case, the pie must be removed. To maintain its shape, it is very important that the puree is not liquid, but dry. You can also add a raw egg or grated cheese to the puree; these components will additionally bind the casserole layer. The layers should not be very thick - no more than 1.5-2 cm.

In addition to onions, you can add grated carrots to this potato casserole. This vegetable must first be fried along with onions and minced meat and brought to softness.

Carrots will make the cut of the casserole more beautiful and appetizing. This ingredient will also add a piquant sweetness to the dish. In addition to carrots, canned green peas would be appropriate in the casserole; this is one of the components of traditional Irish Shepherd's Potato Pie. It is important that the peas go into the casserole without liquid. You need to take only thin-skinned peas for the dish, and not the hard “soup” version.

In the dressing dough, milk can be replaced with sour cream of any fat content, and cheese can not be added at all. You can also put mayonnaise in the dough. Potato casserole in a slow cooker made from mashed potatoes has become very popular due to the simplicity and speed of baking. However, by changing only one stage during cooking, you can give the dish a very beautiful appearance and French flavor.

Instead of mashing the potatoes, you can cut them into very thin slices. It is better to use a special knife for this. The bottom and top layers are laid out with potato plastics. The edges of the circles should overlap each other.

In order for the potatoes to cook accurately, the casserole must be in the slow cooker for at least an hour, and the plastics should be made very thin.

However, there is a trick that will eliminate the potential need to finish the dish and make it juicier - you can pre-boil the potatoes a little (about 5 minutes after boiling), and then cut them into slices. After this casserole has spent several hours in the refrigerator, it can be cut into fairly thin layers and placed on a sandwich or eaten separately with your favorite sauce.

How to cook “Potato casserole in a slow cooker”

Boil the potatoes and mash them (do not add anything, just mash the potatoes). Grease the multicooker bowl with butter and place crushed potatoes on the bottom. Spread the potatoes evenly with a spatula.

Fry the minced meat and finely chopped onion in a frying pan. Place the fried minced meat on top of the potatoes.

Make the sauce. To do this, mix mayonnaise, eggs and flour. Pour the sauce over the casserole and gently shake the multicooker bowl to distribute the sauce evenly.

Sprinkle the casserole with grated cheese and close the multicooker lid. Select the "Bake" mode and set the timer for 65 minutes. After the beep, turn off the multicooker, but do not remove the casserole; let it brew for 15 minutes (do not open the lid). The casserole is ready! Bon appetit!

With sausages in a slow cooker

Ingredients:

Potatoes – 6-7 pcs. (medium or large size).
Sausages – 3 – 4 pcs.
Onion – 1 large onion.
Tomatoes – 1 pc.
Egg – 3 pcs.
Flour – 2 tbsp.
Salt and ground pepper - to taste.
Butter – 50 g
Milk – 60 – 70 ml (or sour cream – 80 g).
Mayonnaise – 50 gr
Cheese – 50 gr

Cooking process:

First of all, you need to wash and peel all the vegetables: potatoes, onions and tomatoes.
Then boil the potatoes, from the moment of boiling until they are fully cooked, it takes about 10-15 minutes. To speed up the process, you can cut the potatoes into 3-4 cm pieces.
While the potatoes are boiling, you need to cut 3 filling ingredients: onions - into rings 2 ml thick, tomatoes - also into thin circles, sausages - into circles.
Then the potatoes are drained, leaving very little liquid at the bottom, you can add a couple more tablespoons of milk and a piece of butter, then mash the potatoes into a puree using a potato masher or potato masher. The puree should not be liquid, it is more like well-mashed potatoes.
At the next stage, prepare the shape of the multicooker; it is generously greased with butter to a height of approximately 8 - 10 cm. You can also sprinkle the bottom a little with breadcrumbs.
When the puree has cooled a little (after 15 minutes), you need to drive a raw egg into it and mix thoroughly. Thanks to this trick, the casserole will hold its shape better.
Before placing the casserole in the mold, you need to prepare the sauce (batter). To do this, you need to beat 1 - 2 eggs with a mixer, after salting and peppering them to taste. Next, add milk or sour cream to the eggs and beat them too, then add flour and also mix it with the previous ingredients.
Place the first layer of mashed potatoes into the mold, about 1 cm thick. Flatten the potatoes with a spoon and crush them a little. From the edges you need to evenly fill the layer with liquid dough, about 2 tbsp.
Then lay out a layer of onion, the rings slightly overlap each other. The onion must be salted and spices added.
After this, you need to put a tomato layer, which should also be salt and pepper.
To prevent the casserole from falling apart due to the vegetable layer, pour liquid dough over it, especially from the edges (2 - 3 tbsp).
Next, lay out and smooth out a thin layer of mashed potatoes. Circles of sausages are pressed into it in a circle.
Cover the sausages with the remaining puree on top, press down the surface and level it, and pour the remaining dough from the edges.
Lubricate the casserole with mayonnaise on top and sprinkle with grated cheese. You can also decorate the dish with sausages and tomatoes in the shape of a flower or other pattern.
Place the casserole in the multicooker for 1 hour, in the “Baking” mode; if you cannot set the time, and the automatic timer suggests 40 minutes, then after turning off the dish is cooked for another 20 minutes. on the same mode.
When the casserole is ready, a crust will form on top, which can be checked with a fork. The casserole can be left in the turned off multicooker for 15 - 20 minutes, then it is better to keep it in an open form for at least 15 minutes so that it hardens a little.
Next, remove the casserole from the pan using a plastic steamer and transfer it to a plate.

The casserole can be served hot straight after cooking. However, in order for the casserole to have a beautiful cut, it is better to place it in the refrigerator for 1 - 2 hours, then the dish can be divided into neat triangles. Pieces of casserole can be served as a cold appetizer or reheated a little in the microwave. Casserole with sausages and tomatoes goes well with herbs, sour cream or ketchup.

Potato casserole in this version is a dish in which the onions look like fresh ones, have a little crunch on the teeth, and the tomatoes are very juicy. To make the dish softer, you can fry the vegetables in advance before baking them in the slow cooker.

You can also put in the casserole not circles, but 4 whole sausages or halves wrapped in melted cheese. In this version, the casserole gives an original cut pattern if you put it in the refrigerator for 1-2 hours and then reheat it

With cottage cheese and herbs in a slow cooker

Ingredients:

Potato	6-7 pcs.
Cottage cheese	200 gr
Eggs	2-3 pcs.
Greens (dill or parsley)	2-3 branches
Butter	50 gr
Milk or sour cream	70-80 gr
Cheese	50 gr
Salt and spices	taste

Cooking process:

First, you need to take 2-3 medium-sized potatoes and boil them until half cooked, after boiling, keep the potatoes on the fire for no more than 5 minutes.
While cooking is taking place, the rest of the potatoes should be grated on a coarse grater.
Next, you need to chop the greens, finely chop the garlic or chop it using a garlic press. Then the garlic and herbs are mixed with the potatoes.
Break the egg, salt and spices to taste into the resulting mass and mix thoroughly. After this, let the dressing sit for 5-7 minutes.
At this point, you need to remove the potatoes from the heat, drain them and let them cool slightly.
While the potatoes are cooling, prepare the dough (sauce). Beat eggs (1-2 pcs.) with a mixer or whisk. Milk or sour cream and flour are added to them and mixed carefully to form a liquid dough, like for thin pancakes. Salt the sauce to taste.
Then prepare the multicooker bowl, grease it well with butter.
The cooled potatoes are cut into thin circles of approximately 3-4 mm. Next, lay out the bottom and circumference with potato discs, creating a kind of potato basket.
The bottom of this basket is filled with prepared dough (2-3 tbsp).
Then carefully spread the raw potato dressing. Raw potatoes and cottage cheese release a lot of liquid; you need to drain almost all of it before laying it out, or take only the thick mass from the bowl using a small slotted spoon. You can also drain the dressing in a sieve or colander for a minute. It is important that the potato mugs do not get lost when laying them out.
Level the top with a spoon and pour the remaining dough around the edges. The top of the casserole can also be sprinkled with grated cheese.
Place the casserole in the multicooker for 1 hour on the “Baking” mode. If you want the potatoes to be completely soft and not have the consistency of potato pancakes, then you need to extend the baking to 1 hour 30 minutes.
After the end of the cycle, the casserole is allowed to stand in the pan for 10 minutes, then taken out using a steaming pan.
Read also:

Potato casserole in a slow cooker with cottage cheese is a dish that can be served hot with herbs and sour cream. It is ideal as a separate light snack or as a portioned side dish for meat (for example, chicken).

In addition, a casserole with cottage cheese and herbs will be an excellent cold appetizer; for this you need to first keep it in the refrigerator for 2-3 hours. Then the casserole can be cut into even layers or triangles.

With chicken in a slow cooker

Ingredients:

Potatoes – 7-8 pcs. (medium size).
Chicken fillet – 1-2 breasts (depending on size).
Onion – 1 pc.
Carrots – 1 pc.
Salt and spices (pepper, oregano) - to taste.
Mayonnaise – 80 gr
Sour cream or cream 20% - 70-80 g
Cheese – 50-70 g
Flour (wheat or pancake) – 2-3 tbsp.
Eggs – 3 pcs.
Butter – 50 g
Vegetable oil – 30 g

Manufacturing process:

At the first stage, you need to boil all the potatoes, but not until fully cooked - just keep the potatoes in water after boiling for 3-5 minutes, the fork should easily pierce the tuber half a centimeter.
Then the potatoes are drained and allowed to cool.
At this moment, you need to peel and chop the onion into small cubes, and grate the carrots on a coarse grater.
Season the vegetables with salt and pepper, and fry in a multicooker pan on the “Baking” mode (if there is no special “Frying” mode) for 5 - 7 minutes, during which time they will become soft. First you need to grease the mold with vegetable oil. You can add a couple of tablespoons of water to the vegetables while frying.
While the vegetables are cooking, chop the chicken fillet very finely and fry it in a frying pan in vegetable oil. The meat must be stirred constantly, trying to keep all the juice inside. The process takes approximately 3-4 minutes.
Next you need to make the dough (sauce) - beat eggs, sour cream and flour together with a mixer, adding salt and pepper to taste.
When the sauce is ready, grease the pan with sunflower oil.
All potatoes are cut into thin slices of 2-4 mm.
Next, lay a layer of potatoes on the bottom, the potato disks slightly overlap one another. Fill this layer with dough (especially from the edges and in those places where holes have formed. You will need 2-3 tablespoons of dough. You can leave one layer or lay out two, but also fill the second layer with a little dough.
Next, mix the chicken fillet with a small amount of grated cheese and 1 tbsp. mayonnaise and carefully place the meat on the potatoes and press down.
A thin layer of vegetables is placed on top, onions and carrots are poured with dough, paying special attention to the edges (2-3 tbsp).
The final layer is the remaining potatoes; potato disks are laid out overlapping in a circle. Along the edges this layer is also filled with dough.
The top of the casserole can be greased with mayonnaise and sprinkled with grated cheese.
Next, place the casserole in the multicooker for 1 hour on the “Baking” mode, remove the dish using a special form for steaming.

Chicken casserole can be served as a separate hot dish with sour cream and herbs. To prevent the casserole from falling apart when cutting, it must be placed in the refrigerator for a couple of hours and then heated in portions. However, you can treat guests to the casserole even in the heat of the heat, but it will not hold its shape so well when divided into parts.

Potato casserole in a slow cooker can be prepared only with chicken and onions, without carrots, but this vegetable gives the meat additional juiciness.

Some recipes suggest not frying meat and vegetables in advance, but sending them to the casserole raw. In this case, you need to increase the baking time to 1 hour 20 minutes, but even this does not guarantee that the casserole will retain its shape, that is, it will not simply turn into a stew, since in a slow cooker meat and onions with carrots release more moisture than in the oven. Another danger is that the ingredients will remain partially raw, since not all multicookers can be set to the same temperature as an oven.

With mushrooms in a slow cooker

Ingredients:

Potatoes – 6-7 pcs.
Dried mushrooms – 2-3 handfuls.
Onions – 1-2 pcs.
Carrots – 1 pc.
Egg – 2-3 pcs.
Sour cream – 80 gr
Flour (wheat) – 2 tbsp.
Cheese – 50 gr
Salt and spices - to taste.
Butter – 50 g
Breadcrumbs – 20-30 g
Vegetable oil – 25 g

Manufacturing process:

First you need to boil the potatoes, you first need to salt the water.
You should also cook the mushrooms in salted water in advance. You don’t have to cook the mushrooms until they are fully cooked; just leave them on the stove for 5-7 minutes. after boiling. Next, you need to take them out with a saucepan and cool.
While the mushrooms and potatoes are cooking, you need to peel the onions and carrots. The onion should be cut into small cubes, and the carrots should be grated on a coarse grater.
Next, fry the vegetables for 5 – 7 minutes. for softness, the frying pan should be greased with sunflower oil, the vegetables should be salted and spices should be added to taste. You can fry vegetables, stirring constantly, or simmer them under a closed lid, adding a little water. Add finely chopped mushrooms to the vegetables and fry for another 5 minutes.
When the potatoes are ready, they are mashed. When kneading, you can add a little butter to the potatoes. After 10-15 minutes, when the puree is not very hot, you can beat and stir a raw egg into it.
Next, prepare the dough - sauce. For it, mix eggs, sour cream, flour and spices gradually with a mixer.
At the next stage, prepare the shape of the multicooker, carefully grease it with butter to a height of 6-8 cm. You can sprinkle a little breadcrumbs on the bottom.
Then lay out the first layer of casserole from mashed potatoes, compact it, and pour dough around the edges.
Next, the soy mushrooms and vegetables are placed, the filling is carefully leveled and compacted. 3-4 tablespoons are poured along the edges and in a mesh throughout the entire volume. test.
The filling layer is covered with all the remaining potatoes, and the final layer is also pressed down. The remaining dough is poured on top (especially along the edges). The top can be sprinkled with grated cheese.
Place the casserole in the multicooker for 1 hour on the “Baking” mode.
It is best to remove the casserole after 10-15 minutes. after the cycle is completed, using a special plastic steam pan.

Potato casserole with mushrooms is served as a side dish or an independent vegetarian dish hot with sour cream and herbs. This dish can be prepared not only with dried mushrooms, but also with fresh or frozen ones, in which case the mushrooms also need to be pre-cooked.

The simplest casserole of potatoes and minced meat in a slow cooker

So, let's go! Recipes for potato casserole with minced meat in a slow cooker with photos are presented in a huge variety. Potatoes are naturally the main ingredient, but to make the dish tasty and satisfying, other nutritional components are also needed. In the standard version, potatoes are combined with minced meat.

Advice! It is better to choose minced meat with some percentage of fat added. This will prevent the potatoes from becoming dry or tough. The calorie content will increase, but the dish will become more satisfying and tasty.

The recipe for potato casserole with meat in a slow cooker is prepared according to the same principle as with minced meat. The main thing is to chop the meat into thin pieces, cubes or strips. This dish is somewhat reminiscent of European or American lasagna, but without the dough.

Print recipe

Potato and minced meat casserole

Dish	Main dishes

Kitchen

European

Cooking time

1 hour

Portions

Ingredients

300 g minced meat
1 onion
120 g Flour
3 eggs
300 g Mayonnaise or sour cream
Spices

Dish	Main dishes

Kitchen

European

Cooking time

1 hour

Portions

Ingredients

300 g minced meat
1 onion
120 g Flour
3 eggs
300 g Mayonnaise or sour cream
Spices

Instructions

Peel the potatoes. It is better to initially take small-sized potatoes so that it is convenient to cut the tubers. Usually the cutting is in the form of circles, less often - thin slices.
Peel the onion and finely chop it. The vegetable will be minced, so the smaller and neater the pieces, the better for the dish.
You can take any minced meat: pork, beef or chopped poultry. Salt the product, add some spices and mix with chopped onion.
A casserole filling is prepared from eggs, sauce (sour cream), flour and spices. Mix all ingredients, add spices to taste and beat well. You can even use a mixer or blender for this. To add some sourness to the filling, tomato paste, ketchup or tomato sauce is sometimes added.
Grease the multicooker container with vegetable oil. The important thing is that you also need to lubricate the walls of the bowl to the height where the future dish will be placed.
Place a layer of chopped potatoes in a bowl, and pour half of the filling on top. Then the minced meat is placed and the liquid part is poured in again. When all the layers are laid out, you need to shake the bowl with the ingredients a little so that the filling saturates the potatoes and minced meat.
The multicooker is set to the “Baking” mode. Further preparation of the casserole falls entirely on the shoulders of the device. Usually in this mode the time is set automatically - 1 hour. But in some cases this time may be changed. Due to the fact that the multicooker lid is closed when cooking the casserole, the dish turns out juicy and aromatic. All odors remain inside the container and permeate all the ingredients.

Useful tips

Potato casserole in a slow cooker turns out juicier and more tender than in the oven. In addition, it looks elegant, like a round pie, which means it is suitable not only for a standard meal, but also for a holiday table.

However, if some tricks are not followed, instead of a “pie” you may end up with a tasty, but shapeless vegetable stew. When preparing potato casserole in a slow cooker, you need to pay special attention to the ingredients that will serve to bind the layers.

To keep the casserole in shape, you can use the following techniques or combinations thereof:

Adding raw egg and/or grated cheese to the puree (when it has cooled a little).
Add grated cheese to all layers of the casserole.
Preparation of a special dough-sauce based on eggs, milk (sour cream) and flour (semolina) and pouring over the edges of the casserole or the whole layer.
Maximum moisture removal, especially if raw vegetables are used for casserole.

In a multicooker, it is not always possible to set the temperature close to the oven, so when using standard modes, it is better to continue the baking time to 1 hour, in the case of raw ingredients such as onions, potato rings, meat - up to 1 hour 20 minutes, but even this cannot ensure that all layers are baked.

In order for the potato casserole to be fully baked in the slow cooker, it is best to bring the potatoes and meat to half-cookedness before cutting into pieces for the casserole - boil the potatoes for 5 minutes. after boiling, and fry the meat.

Preparation

Peel the potatoes and cut into thin slices. Fill it with cold water and let it cook. Cut the onion into cubes and fry together with the minced meat in a multicooker bowl. For this process it is better to use the “frying” mode. We transfer the fried minced meat with onions to a separate plate, and rinse the multicooker cup well and dry it.

Place the lightly boiled potatoes on a plate with a slotted spoon. All that remains is to mix the ingredients for the filling, and you can begin the main phase of preparing potato casserole in a slow cooker (photos of the process will help you understand the cooking stages).

Coat the bottom of the bowl with a brush dipped in sunflower oil. You can lightly sprinkle with breadcrumbs. Place a small layer of potato slices and pour over the dressing. Then spread one third of the minced meat with onions and again add a couple of spoons of filling on top. And again the potato layer. We repeat and alternate until all the products are in the multicooker bowl. I’m glad that any recipe for potato casserole with minced meat in a slow cooker does not require more than an hour to prepare the dish. We put the food into the bowl, turned on the device, and forgot for 60 minutes.