Spicy casserole with minced meat, carrots and mashed potatoes

Ingredients for 2 servings:

• 400 g potatoes
• 100 ml milk
• 20 g butter
• nutmeg
• 300 g minced meat (beef or mixed)
• 400 g carrot(s)
• 1 tbsp oil
• 1 m.-sized onion(s)
• 1 tbsp tomato paste
• 150 ml vegetable broth (instant)
• e.g. ketchup, chili sauce or salsa
• 50 g cheese, grated
• Salt and pepper, salt
• marjoram
• Thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

(if you can’t or don’t want to bite so hard)

Peel the potatoes, divide them if necessary, and boil them. Peel and finely grate the carrots. Peel the onion and garlic clove, finely dice the onion, and garlic or place it in a garlic press. Sauté the onion and garlic in 1 tablespoon of oil. Add the minced meat and fry until crumbly, seasoning with salt and pepper and frying the tomato paste. Then add the grated carrots and fry briefly. Add the marjoram and thyme and deglaze with the vegetable stock. Simmer for 10 minutes, until the carrots are soft. Season again to taste, adding ketchup or similar if desired. Heat the milk with butter, nutmeg, salt, and pepper (until the butter has melted). Mash the drained potatoes, slowly adding enough milk until the mashed potatoes are smooth. Oil/grease a baking dish, pour in the minced meat and carrot mixture, and spread the mashed potatoes on top. Sprinkle with grated cheese and place knobs of butter on top. Bake in a preheated oven at 220°C for 15 minutes, until the cheese melts. If desired, briefly grill the gratin at the end. (I made this dish for my wife after she had a molar extracted, hence the subtitle.)