Ingredients for 4 people
Implementation
- 1½ kilo of potatoes
- 100 gr. cow butter
- nutmeg grated on the tip of a spoon
- 200 gr. grated gruyere
- 1½ cup of hot milk
- 1 egg
- salt
- pepper
- 800 gr. ground beef
- 4 teaspoons cow butter soup
- 1 diced carrot
- 1 sprig of thyme
- 1 chopped onion
- 2 cloves of garlic chopped
- 1 teaspoon sweet grated spice
- 1 teaspoon sweet mixture of spices for meat
- ½ glass of white wine
- 1 can of crushed tomatoes, passed through the multi
- 10 sliced cherry tomatoes
- 1 tsp. sweet sugar
- 5-6 sprigs of chopped parsley
- salt
- pepper
- grated cheese
breadcrumbs
- Wash the potatoes well and boil them whole, peel them in plenty of salted water. Then peel them and melt them with a fork.
- Put the melted potatoes in a saucepan and on a low heat mix them with a fork with the nutmeg, butter, milk, salt and pepper.
- Once the puree is done, add the cheese and the egg and mix well.
- In a medium saucepan over high heat, heat the butter and sauté the minced meat with the carrot, allspice and the spice mixture very well.
- Add the onion and garlic and stir until they wither. Quench with the wine and allow the alcohol to evaporate.
- Then add the crushed tomatoes, the cherry tomatoes, the sugar to the pot and stir. Lower the heat, cover the pot with a lid and cook the minced meat for 20 minutes.
- Remove the pan from the heat, add the parsley and stir.
- Preheat the oven to 200oC. Butter a pan or fireproof dish and spread a thin layer of puree inside, spread the minced meat evenly on top and cover with the rest of the puree.
- Sprinkle with grated cheese and a little toast and bake in the oven for 10-15 minutes, until the surface is golden brown.
For the potatoes
For the minced meat
For the crust
For the minced meat