Summary

Ingredients

• 400 g potato (s)
• 100 ml milk
• 20 g butter
• nutmeg
• 300 g minced meat, (beef or mixed)
• 400 g carrot (s)
• 1 tablespoon oil
• 1 medium onion (s)
• 1 tablespoon tomato paste
• 150 ml vegetable stock, (instant)
• ketchup, chili sauce or salsa
• 50 g cheese, rated
• Salt and pepper, salt
• marjoram
• thyme

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Instructions

1. Peel the potatoes, divide them if necessary and cook them. Peel the carrots and grate finely. Peel the onion and clove of garlic, dice the onion, also add the garlic or put in a garlic press.
2. Sweat the onion and garlic in 1 tablespoon of oil. Add the minced meat and fry until crumbly, seasoning with salt and pepper and fry the tomato paste. Then add the grated carrots and sear them briefly. Add the marjoram and thyme and deglaze with the vegetable stock. Stew for 10 minutes until the carrots are soft. Season again to taste, also with ketchup or similar if you like.
3. Warm 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 become supple.
4. Oil / grease a baking dish, pour in the minced carrot mixture and spread the mashed potatoes on top. Sprinkle with the grated cheese and put flakes of butter on top. Bake in the oven preheated to 220 ° for 15 minutes until the cheese melts. Possibly briefly gratinate with the grill at the end.
5. (I prepared this dish for my wife after a molar tooth was pulled, hence the subtitle)