2020-08-13 / test@t
- 500 g minced veal
- 1 stalk of leek
- 2 carrots
- 1 sprig of rosemary
- 1 sprig thyme
- 400 g mashed tomatoes in their own juice
- 1 kg of potatoes
- 100 g butter
- 100 g cream 20%
- 50 g of grated cheese
- vegetable oil for frying
- a pinch of ground cinnamon
- salt pepper
STEP-BY-STEP COOKING RECIPE
Boil the potatoes and mash them in mashed potatoes with butter and cream. Add a pinch of cinnamon, season with salt, pepper and stir.
At the leek, separate the white part, cut into thin rings. Peel the carrots and grate on a coarse grater. Tear off the leaves from thyme and rosemary and chop finely.
Heat a large skillet with vegetable oil and quickly fry the minced meat in it until golden brown.
Add carrots and leeks to minced meat, stir and fry until vegetables are tender. Add thyme and rosemary leaves, season with salt and pepper. Pour in the grated tomatoes, broth and simmer all together for about 15 minutes over low heat, stirring and breaking the minced meat lumps with a spatula.
Put the minced meat in a deep mold, on top - a layer of puree. Make a wavy pattern on the mashed potatoes with a fork, sprinkle with grated cheese.
Bake in an oven preheated to 180 C for 20 minutes, until golden brown.