Potato and Chicken Casserole with Vegetables

Prepare the ingredients. Peel the potatoes, onion, and carrots. In this casserole, you can use any seasonal vegetables according to your taste. You can also use frozen vegetables, just thaw them beforehand. Instead of chicken, you can use turkey. You can also use ready-made poultry stuffing.

Boil potatoes in boiling salted water until cooked. Drain the water, mash the potatoes. Add butter and finely chopped dill. Mix well.

Pass chicken fillet through a meat grinder. It's better to make the stuffing yourself rather than buying ready-made. It will be healthier and safer.

Dice the onion and celery into small cubes, finely chop the garlic.

Grate the carrots on a grater, preferably on a fine one, but it won't look as good. It will take longer on a fine one, but it will be more aesthetically pleasing.

Heat a frying pan over medium heat, add oil for frying. Add prepared onion, celery, and garlic. Sauté until slightly softened, stirring occasionally.

Place carrots in a frying pan. Cook, stirring, for another 5 minutes.

Move the vegetables aside and add the ground chicken. Fry, breaking up any clumps, for another 5 minutes. Mix everything together.

Pour a little boiling water into the pan with the vegetables and simmer covered for 10 minutes.

Add green peas to the pan and mix. Cook covered for another 5 minutes. Season with salt and pepper to taste.

Transfer the contents of the pan to a baking dish (I used a 24 cm diameter dish).

Spread the potato puree on top of the meat filling, smooth it out. I like to create waves with the back of a spoon.

Place the casserole in the oven (200°) for 30 minutes. Serve immediately. Enjoy your meal!