Minced meat and mashed potato casserole

Ingredients for 4 servings:

• 400 g minced beef
• 100 g peas or corn
• 3 large carrots
• 4 large tomatoes
• 1 large onion(s), finely chopped
• 1 clove(s) garlic
• 2 bay leaves
• 50 g tomato paste
• 1 tbsp flour
• 200 ml beef broth
• 1 pinch(s) of salt and pepper
• Thyme
• nutmeg
• Sugar
• 2 tbsp olive oil
• 1 tsp mustard
• 2 shots of red wine
• 500 g potatoes
• 200 ml milk
• 40 g butter
• 200 g cheese, grated cheese
• 3 stalk(s) celery

Instructions

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

I learned the recipe in England “Sheperd’s Pie”

Peel the potatoes and boil until soft. Finely chop the onions, garlic, celery, and carrots, place them in a large, hot pan, and fry for about 15 minutes, until the carrots are slightly softened. Then add the tomatoes, deglaze with the stock, and simmer gently. Add the tomato paste, salt, sugar, bay leaves, olive oil, and mustard, and simmer for about 25 minutes. Meanwhile, place the minced meat in a separate hot pan, season with thyme and pepper, and fry for about 5 minutes. Then deglaze with the red wine. After deglazed, remove the pan from the heat to prevent the minced meat from becoming too dry. Once the vegetables are well reduced, add the minced meat and peas. If the mixture is still quite runny, thicken slightly with flour and bring back to a boil. Transfer the mixture to a casserole dish. Mash the cooked potatoes with the milk and butter and season with salt and nutmeg. Spread the mashed potatoes over the vegetable/minced meat mixture and top with grated cheese. Preheat the oven to 180°C. Bake the casserole for about 20-30 minutes, until the cheese is a nice light brown.