Ralf's Leberkäse ragout in a wall of mashed potatoes

Ingredients for 4 servings:

• 800 g Leberkäse, sliced
• 1 red bell pepper(s)
• 1 bell pepper(s), orange
• 2 onions
• 1 pinch of chili powder
• 340 g corn, from the can
• 500 ml gravy, instant
• 50 g butter
• 3 tbsp onion(s), roasted
• 1 sachet of mashed potato powder
• 500 ml milk
• tsp salt
• 1 bunch of parsley
• olive oil

Instructions

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

Leberkäse with a twist…

Cut the Leberkäse into cubes (approx. 1.5 x 1.5 cm) and fry them in a pan with a little olive oil. Then place the Leberkäse in a bowl and sauté the finely chopped peppers and onions in the pan with the butter until translucent. Add the boiling pan juices to the pan to deglaze. Then stir in the Leberkäse and simmer everything over low heat with the lid closed for 10 minutes. After 10 minutes, add the corn and simmer for another 10 minutes. This will help the corn retain its bite. Prepare the mashed potatoes according to the package instructions, but stir in the fried onions and then pipe them onto the plate using a piping bag (circle or square). Then pour the ragout into the mashed potatoes and decorate the mashed potatoes with parsley.