- Prepare the Mashed Potatoes:
- Boil the potatoes in salted water until tender (about 15-20 minutes).
- Drain and mash the potatoes with butter, milk, salt, and black pepper until smooth. Set aside.
- Prepare the Filling:
- In a large skillet, melt 15 g of butter over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in grated carrot and diced bell pepper. Cook for 3-5 minutes until softened.
- Cook the Chicken:
- Add the ground chicken to the skillet. Cook until browned, breaking it up with a spatula.
- Season with salt, black pepper, and minced garlic. Stir well.
- Add Corn and Flour:
- Mix in the canned corn. Sprinkle the flour evenly over the mixture and stir until well incorporated.
- Create the Creamy Mixture:
- Add yogurt, half of the Parmesan cheese, and dill. Stir and cook for another 2-3 minutes until the filling thickens slightly.
- Assemble the Casserole:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with the remaining butter. Spread the chicken mixture evenly on the bottom.
- Top with the mashed potatoes, spreading them smoothly over the filling.
- Sprinkle the remaining Parmesan cheese on top.
- Bake the Casserole:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Serve:
- Remove from the oven, let it cool for a few minutes, and garnish with additional dill before serving.
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