Alsatian mincemeat

Ingredients for 4 servings:

• 1 kg minced meat, half and half
• 750 g potatoes
• 1 can/n sauerkraut , or 500 – 600 g open
• 2 tbsp margarine or butter for the mashed potatoes
• ¼ liter milk (for mashed potatoes)
• salt and pepper
• 1 pack of tomatoes, pureed
• 1 small onion(s)
• 1 garlic clove(s)
• 1 pack of cheese (gratin cheese)
• nutmeg
• oregano
• Juniper berry(s)
• 1 bay leaf
• some tomato paste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and boil the potatoes. Once cooked, drain them and mash them with milk and fat, then season with pepper, nutmeg, and salt. The mashed potatoes shouldn’t be too runny, so make them a little firmer. Take the sauerkraut and bring it to a boil with juniper berries and a bay leaf. If using canned sauerkraut, the bay leaf and juniper berries can be omitted. Simply warm the cabbage. Heat the fat in a pot, add the onion, garlic, and tomato paste, and sauté everything. Then crumble the minced meat into the pot and top with the passata to prevent it from burning. Season everything with pepper, salt, and oregano. Again, make sure the mixture doesn’t become too runny. The minced meat should have a good flavor. Once all the ingredients are ready, grease a casserole dish and add the minced meat to the bottom. Before adding the cabbage, drain off some of the cabbage liquid. Otherwise, the dish won’t hold up. After the cabbage, layer the mashed potatoes on top. Smooth everything evenly and sprinkle with gratin cheese. Now place everything in the oven and bake at about 175 degrees Celsius until light brown. To serve, cut a piece from the casserole dish for each person and place it on a plate. Be careful! The mixture is very hot.