Potato and vegetable mince pan for 2 people

Ingredients for 2 servings:

• 8 m.-sized potatoes
• 3 m.-large shallot(s) , or regular onions
• 1 garlic clove(s)
• 1 small can of peas and carrots (200g)
• 400 g bratwurst, coarse
• Tomato paste, with seasoning vegetables or normal
• Pepper, ground mixed
• Sea salt, ground or regular
• Fat, for the pan
• ¼ liter vegetable broth, homemade or instant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the potatoes, cut into small, bite-sized pieces, and cook, barely covered, with vegetable stock for about 15-18 minutes. Remove from the heat and let stand with the lid on. In the meantime, heat the fat in a pan over medium heat. Slice or chunk 3 shallots (as desired) and sauté until translucent, then add the chopped garlic clove. Press the contents of the sausages out of the casings into a small bowl, break them up with a fork, then add them to the onions in the pan and cook thoroughly. Season to taste. Add the canned peas and carrots, tomato paste to taste on top, then add a few spoonfuls of potato water and stir gently. Let stand with the lid on for about 2 minutes, then turn off the heat. Now fold the potato pieces (straight from the hot vegetable stock) into the mixture and season again. If necessary, add more potato water a spoonful at a time until the desired consistency is reached. Very filling, and of course, you can serve it with bread or rolls, if you like. Freezes very well.