Shepherd's Pie

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 250 ml milk
• 1 piece(s) butter
• 500 g minced meat, mixed
• 1 large onion(s), chopped
• 1 clove(s) garlic, chopped
• 3 tbsp tomato paste
• 200 ml water
• 5 tbsp tomato ketchup or spice ketchup
• 1 bell pepper(s), red, chopped
• 3 m.-large carrot(s), finely diced
• 1 can corn, drained
• 200 g cheese, grated
• 3 tbsp oil for frying
• salt and pepper
• nutmeg
• e.g. Tabasco
• 200 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Puree – minced meat – vegetable casserole

Peel the potatoes and boil until soft. Then mash them with the milk and butter and season with salt and nutmeg (leftovers from the day before are also great, as they won’t be as soft). Fry the minced meat in a hot pan until crumbly. Then gradually add the onions, garlic, and carrots and fry until the onions are translucent. Mix the tomato paste and ketchup into the 200 ml water and pour into the pan with the minced meat. Add the bell peppers and drained corn. Let everything simmer for a while. Tip: You can use any vegetables, and a jar of tomato sauce also tastes great instead of ketchup. Season to taste with salt, pepper, or a little Tabasco. Now pour the mashed potatoes into a baking dish, leaving a border about 2-3 cm wide around the edges. This creates a well in the center of the dish for the minced meat mixture. Sprinkle the cheese on top. Bake in a preheated oven at 180°C for about 20 minutes and serve hot. It tastes delicious and moist and is easy to prepare.