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The minced meat sauce
Heat a casserole dish over medium-high heat.
Add the olive oil and sauté the minced meat, spreading it with a spoon. We don’t stir constantly.
Let it cook well so that it does not lose its liquid with the constant stirring. This takes about 8 minutes.
Add the chopped onion and garlic and sauté for an additional 2 to 3 minutes, until they become transparent.
Add the carrot and saute for one to two minutes.
Extinguish with the brandy, and leave for one to two minutes for the alcohol to evaporate.
Add the tomato, salt, pepper, bay leaf and cinnamon stick.
Let the cinnamon smell for 5 minutes and remove it.
Cover the pot, lower the heat and simmer for 20 minutes (without adding any liquid) until it has absorbed its liquid and the flavors have concentrated.
The setup
In an oiled large pyrex, make a layer of toast bread to cover the entire base of the pan.
Sprinkle with half the grated carrot.
Pour over half of the minced meat sauce, and sprinkle with half of the kefalotiri.
Cover again with slices of toasted bread.
Sprinkle with the remaining grated carrot.
Pour evenly with the rest of the minced meat sauce and sprinkle with the remaining kefalotiri.
Cover the ingredients with slices of toasted bread.
Cover with a layer of tomato slices.
Sprinkle with the gruyere.
In a bowl, beat the eggs with the yogurt and milk, with a whisk.
Season with salt and pepper, add a little nutmeg and pour the mixture into the pan, to cover the entire surface.
Cover with buttered non-stick paper, which we want to rest on the surface of the ingredients.
Let the mincemeat soufflé stand for 30 minutes on the counter.
Bake in a preheated oven in the air on the middle rack, at 180ºC for about 35 minutes until the mincemeat soufflé puffs up and the surface is lightly browned.
Let the mincemeat souffle stand for a few minutes and then serve with seasonal salad.