Carrot and Sweet Potato Purée with Ground Beef
40 min
Colorful, mild purée that the whole family goes for. Top it with browned ground beef, radishes, and fresh chives and let everyone build their own bowl.
dinnerfamily dinnerbeef
Leftover pancakes? Stack them up with a meaty tomato sauce and a cheesy white sauce, bake until golden — the kids will go crazy for it.
Instructions
- 1
Pour the flour into a bowl. Add the milk a little at a time, stirring well as you go. Stir in the eggs and salt at the end. Let the batter rest while you make the meat sauce and white sauce.
- 2
Chop the onion. Heat the oil in a pan and gently fry the onion until soft. Brown the minced meat, then stir in the tomato paste. Add the remaining meat sauce ingredients and mix everything together well. Let the sauce simmer until it thickens, about 15 minutes.
- 3
Warm 3 dl of the milk in a saucepan. Shake the remaining milk together with the flour, then stir that into the warm milk. Bring to a boil and season with salt and pepper, then stir in two-thirds of the cheese.
- 4
Fry the pancakes in a little margarine in a medium-hot pan.
- 5
Layer the pancakes, meat sauce, and white sauce in an ovenproof dish or on a plate. Sprinkle the remaining cheese on top. Place the pancake tower low in the oven at 220 °C and bake for about 10 minutes, until the cheese is golden.
Per average serving
421
Calories
kcal
23.9
Protein
g
55.5
Carbs
g
11.3
Fat
g
2.1g
Fiber
15.4g
Sugar
977mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
421
Calories
kcal
23.9
Protein
g
55.5
Carbs
g
11.3
Fat
g
2.1g
Fiber
15.4g
Sugar
977mg
Sodium
Tips from the kitchen
- Let the pancake batter rest the full time it takes you to make both sauces. Resting lets the flour absorb the milk properly and you get thinner, more even pancakes that hold up better in the stack.
- The meat sauce needs to actually thicken before you use it. If it looks watery after 15 minutes, give it another 5. A wet sauce will make the layers slide and the whole tower goes soggy in the oven.
- When you shake the milk and flour together for the white sauce, make sure there are no lumps before it hits the warm milk. A jam jar with a lid works well for this. Lumpy white sauce is hard to fix once it's in the pan.
- Stack the tower with the meat sauce between every layer and the white sauce on top of each pancake. Finish with white sauce on the very top, then the cheese. That way the cheese browns without the meat sauce drying out underneath.
- Bake it low in the oven as the recipe says. High up and the cheese burns before the middle heats through.
Ways to vary it
- You can swap the minced beef for minced pork or a mix of the two. The sauce behaves the same way, just a slightly different flavour.
- Add a handful of frozen corn or finely diced bell pepper to the meat sauce when you add the water. It bulks it out a bit and the kids usually don't notice.
- For a vegetarian version, replace the minced meat with red lentils. Use about 150g dry lentils, add them with the tomato paste, and increase the water to 2 dl. Let it simmer until the lentils are soft.
Storage & leftovers
Leftovers keep in the fridge for up to 3 days, covered. It freezes fine, though the pancakes soften a little more after freezing. Reheat in the oven at 180°C for about 15 minutes rather than the microwave, which makes the layers go a bit wet.
What to serve with it
A simple green salad on the side is enough. Something with a bit of acidity, like a lemon dressing, cuts through the cheese sauce nicely.
UC
By Untrained ChefPublished 7 July 2026
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