John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 50 g butter
- 200 ml milk or cream
- 500 g minced beef, but pork or mixed meat is also possible
- 2 onions
- 1 tbsp tomato paste
- 150 ml broth
- 150 g Cheddar cheese, grated
- 3 carrots and/or 100 g mushrooms
- 50 g fat for frying
- Parsley for garnishing
- salt and pepper
- Paprika powder
- Nutmeg, freshly grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Casserole with minced meat and mashed potatoes
Peel the potatoes and cut into smaller pieces. Boil as usual in salted water for about 20 minutes. In the meantime, brown the minced meat with the diced onions in the fat and season with salt, pepper, and paprika. When the minced meat is browned, add the tomato paste and stir in. Pour in the stock (this can be vegetable or beef stock). If desired, you can add diced carrots and/or sliced mushrooms (e.g., button mushrooms). Let everything simmer a little longer. Remove from the heat and transfer to a buttered baking dish. Drain the cooked potatoes and mash them with milk or cream. Add the grated nutmeg and fold in the butter. Pour the mashed potatoes onto the minced meat and sprinkle with grated cheddar (of course, you can use other cheeses, depending on your taste, but cheddar is more English). Bake in a preheated oven at approximately 175°C (top/bottom heat) on the middle rack for approximately 20-30 minutes, until the cheese is lightly browned. Garnish with parsley and serve. It also tastes great reheated the next day.
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