Summary

Ingredients

• 800 g potato (s)
• 2 tablespoon butter
• 0.5 ½ cup milk
• 1 tablespoon olive oil
• 2 cloves garlic)
• 1 onion (s)
• 500 g minced beef
• 2 carrot (s)
• 1 cup vegetable broth
• 1 tablespoon harissa
• 1 zucchini
• 300 g canned chickpeas
• 3 tablespoon sour cream
• 1 pinch (s) nutmeg

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Instructions

1. Preheat the oven to 200 ° C.
2. Peel and cut the potatoes into pieces and cook for about 15 minutes until they are soft. In the meantime, cut the onion, carrots and zucchini into pieces. Drain the potatoes, add butter and milk, salt, pepper and nutmeg and mash everything to a pulp.
3. Fry the onions in a pan in olive oil until translucent, then fry the meat as well. After about 5 minutes add the carrots and zucchini and fry them too. Deglaze with the vegetable stock and simmer a little until the carrots are firm to the bite. Add salt, pepper, harissa and the canned chickpeas and simmer for another 5 minutes.
4. Put the whole thing in a baking dish and spread a thin layer of sour cream over it. Cover everything loosely with mashed potatoes and bake in the oven for about 20 minutes.