Mashed Potato Bolognese

Ingredients for 2 servings:

• 330 g minced beef
• 150 g carrot(s)
• 140 g celeriac
• 50 g leek
• 425 g tomatoes, chopped from the can
• 1 shallot(s)
• 2 cloves garlic
• 10 g parsley, fresh
• Salt and pepper, black from the mill
• 10 g rapeseed oil
• 500 g potatoes
• 250 ml vegetable stock
• e.g. nutmeg, freshly grated
• possibly grease for the molds

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

a meal for two

Clean, peel, and finely dice the carrots and celery. Clean the leek and slice into rings. Peel the onion and garlic and finely dice. Heat the broth in a saucepan and add the peeled and diced potatoes. Simmer over low heat for about 20 minutes. Heat the oil in a large pan over medium heat and brown the minced meat all over. Add the carrots, celery, leek, onion, and garlic to the meat and sauté. Pour the canned tomatoes over the meat and vegetables and season well with the spices. Mix everything in well and reduce the heat to low. Finely chop the parsley, sprinkle it over the contents of the pan, and let the Bolognese simmer with the lid on for about 15 minutes (test the carrots for tenderness). Drain all of the potato broth. Mash the potatoes with the remaining broth in the pan using a potato masher and season with salt and nutmeg to taste. Pour the puree into greased baking dishes. Arrange the Bolognese on a plate, place the puree in the center, and serve.