Minced meat with potato crust

Ingredients for 8 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• 1 onion(s), finely chopped
• 1 tsp, heaped butter
• 3 bell peppers, red, yellow, orange, finely chopped
• 1 jar mushrooms, sliced
• 100 g cheese (Gouda), diced
• 1 tsp, heaped mustard, medium hot
• Ground pepper, to taste
• 1 tsp, heaped salt
• Paprika powder, sweet
• 1,200 g potato(s), floury
• Water, for cooking
• 100 ml milk, hot
• 50 g butter
• 1 egg(s)
• Nutmeg, grated
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

especially for Vemmina baking tins

Wash, peel, and quarter the potatoes, then boil them in a little water. Press the cooked potatoes through a ricer and mix with the egg, milk, butter, salt, and nutmeg until smooth. Mix the ground meat, egg, finely chopped onion (sautéed lightly with butter in the microwave beforehand), bell peppers, mushrooms, cheese, mustard, and seasonings into a meat batter. Spread evenly in a motif (e.g., daisy) on the baking sheet and the oven rack. Transfer the potato mixture to a large piping bag fitted with a 12mm star nozzle and pipe the mixture evenly over the ground meat. Bake at 190°C for approximately 45 minutes. My side dish tip: we serve it with a mixed salad.