Summary

Ingredients

• 400 g minced meat, beef
• 100 g peas or corn
• 3 large carrot (s)
• 4 large tomato (s)
• 1 thick onion (s), finely chopped
• 1 clove garlic
• 2 leaves bay
• 50 g tomato paste
• 1 tablespoon flour
• 200 ml beef broth
• 1 pinch (s) salt and pepper
• thyme
• nutmeg
• sugar
• 2 tablespoon olive oil
• 1 teaspoon mustard
• 2 drops red wine
• 500 g potato (s)
• 200 ml milk
• 40 g butter
• 200 g cheese, rated cheese
• 3 stalks celery

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Instructions

1. Peel the potatoes and cook until soft.
2. Cut the onions, garlic, celery and carrots into small pieces, place in a large, hot pan and fry for about 15 minutes until the carrots are slightly soft. Then add the tomatoes, deglaze with the stock and simmer gently.
3. Add the tomato paste, salt, sugar, bay leaves, olive oil and mustard and let everything boil down for approx. 25 minutes.
4. In the meantime, put the minced meat in a separate hot pan, season with thyme and pepper and fry for about 5 minutes. Then deglaze with the red wine. After deglazing, take the pan off the heat so that the minced meat does not get too dry.
5. As soon as the vegetables are well cooked, add the minced meat and peas. When the mixture is still quite runny, thicken a little with flour and bring to the boil again.
6. Put the mixture in a baking dish.
7. Mash the boiled potatoes with the milk and butter and season with salt and nutmeg. Spread the finished mashed potatoes on the vegetable / minced meat mixture and finally sprinkle with grated cheese.
8. Preheat the oven to 180 ° C.
9. Bake the casserole for about 20-30 minutes, until the cheese is nice and light brown.