Gerti's Vegetable Stew with Cheese Topping

Ingredients for 4 servings:

• 300 g potatoes
• Salt
• 600 g carrot(s)
• 600 g celery
• 600 g leek
• 2 onions
• 4 tbsp butter
• 1 tbsp flour
• 2 tbsp tomato paste
• 350 ml broth
• 100 ml dark beer (e.g. Guinness)
• Cayenne pepper
• 150 ml milk
• 150 g Cheddar cheese, fresh, mild-spicy
• 1 tsp lemon juice
• possibly tarragon for garnishing

Instructions

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

Peel and halve the potatoes, and boil in salted water for 20 minutes. Prepare the other vegetables and cut them into pieces. Peel and dice the onions. Sauté the vegetables and onions in 2 tablespoons of melted butter for about 10 minutes. Then dust with flour. Stir in the tomato paste and fry. Deglaze with stock and beer. Season with salt and cayenne pepper, and cook covered for about 15 minutes. Preheat the oven to 200°C (top/bottom heat: 180°C). Drain the potatoes and mash them with the remaining butter and milk. Grate half of the cheese and fold it in. Season the vegetables with lemon juice and place in an oiled baking dish. Spoon the mashed potatoes over the potatoes. Cut the remaining cheese into strips and place on top. Place in the hot oven and bake for about 20 minutes. Serve garnished with tarragon, if desired.