Bolognese casserole with mashed potato crust

Ingredients for 4 servings:

• 600 g potatoes
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 tbsp oil
• 600 g minced meat, mixed
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 can of tomatoes, 850 g
• salt and pepper
• Oregano, dried
• Nutmeg, grated
• ¼ liter of milk
• 1 tbsp butter
• 50g Gouda

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Peel the potatoes and cook in boiling salted water for about 20 minutes. Trim the vegetables and cut into medium-sized pieces. Finely dice the onion. Heat the oil and fry the onion and vegetables. Add the minced meat and fry for about five minutes. Stir in the tomato paste and flour, sweat briefly, add the tomatoes and their juices, and simmer for about 10 minutes. Season with salt, pepper, and oregano. Bring the milk and fat to a boil. Drain the potatoes and mash them. Stir in the milk and fat mixture. Season to taste with salt and nutmeg. Transfer the Bolognese sauce to an ovenproof dish. Spread the mashed potatoes on top. Coarsely grate the cheese and sprinkle it over the mashed potatoes. Bake in a preheated oven at 225°C for about 10 minutes.