Potato Casserole with Meat

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato Casserole with Meat

Ingredients

Olive Oil - 2 tablespoons
Garlic - 2 cloves
Celery salt - 2 stalks
Onion - 1 head
Carrot - 1 piece
Passata Tomato Sauce - 2 tablespoons
Chicken Broth - ½ cup
Apple Wine - ½ cup
Bay leaf - 2 pieces
Worcestershire Sauce - 1 tablespoon
Salt - to taste
White Pepper (whole) - to taste
Baking Tomatoes - 13.2 oz
Salad Potatoes - 2 lbs
Cream - ½ cup
Butter - 4.2 oz
Lamb - 24.7 oz

Step by Step guide

Step 1

Sauté the diced meat in a skillet with olive oil until golden brown. Transfer to a plate and set aside. In the same skillet, add the chopped celery, garlic, carrot, and onion.

Step 2

Cook for about 5 minutes or until softened. Add the tomato paste to the vegetables, continuing to cook for another couple of minutes, then pour in the wine and simmer, stirring, for another 8 minutes. Return the meat to the skillet, add the broth, Worcestershire sauce, and crushed tomatoes. Season with bay leaves and cook, stirring, for approximately 6 minutes. Remove from heat, season with salt and pepper, and transfer to a deep baking dish.

Step 3

Preheat the oven to 392°F.

Step 4

Meanwhile, peel and boil the potatoes. While the potatoes are cooking, gently heat the cream and butter. Drain the cooked potatoes, make a fluffy mash, adding the cream and butter mixture. Season with salt. Spread the potato puree on top of the meat in the baking dish and carefully smooth the potato over the surface (if desired, you can create a pattern with a fork or pipe the potato using a pastry bag).