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In a separate mixing bowl or a blender, we combine the eggs, oil, whole milk, and flour. A sprinkle of salt enhances the flavor. We blend or whisk this mixture until it is completely smooth and free of lumps. This batter will serve as the unique base of our casserole, providing a delightful contrast to the savory beef filling.
3. Prepare the White Sauce
Moving on to the creamy white sauce, we melt the butter in a saucepan over medium heat. Once melted, we add the minced garlic, sautéing until fragrant. We then sprinkle in the flour, stirring to create a roux, which we cook for about one minute. Gradually, we whisk in the milk, ensuring we stir continuously to avoid lumps. As the mixture thickens, we season it with a touch of nutmeg and salt, creating a velvety sauce that will bind our layers together.
4. Assemble the Casserole
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