Ingredients:
- 110 ml of Olivia rapeseed oil, plus 1 tsp. for the sauce
- 900 g peeled and sliced potatoes
- 6 tsp. milk
- 2 tbsp. butter
- salt and pepper
- 115 g sliced onions
- 115 g sliced carrots
- 1 chopped garlic clove
- a handful of peas
- 450 g minced beef
- 600 ml beef broth
- 115 g sliced mushrooms
- 2 tsp. finely chopped parsley
- 1 tsp. flour
- 115 g grated Cheddar cheese
Preparation:
Preheat oven to 190 degrees. First, prepare the mashed potatoes by boiling and straining the potatoes. Place the milk and butter in a pot and heat until the butter has melted. Add the potatoes to the pot and mash them, then season with salt. Heat the rapeseed oil in a large pan, add the onions and carrots, and fry for about 5 minutes. Add garlic to the mixture and cook for another minute. Add minced beef and one third of the beef broth. Stir constantly until the meat is cooked through. Add the remaining broth, parsley, peas and mushrooms, and season with salt and pepper. Cover the pan with a lid and cook for approx. 15 minutes.
Mix the flour and the remaining oil and gradually add to the minced meat mixture until the flour has dissolved and the sauce has thickened. Place the mixture in an oven dish 20 cm in diameter. Cover the minced meat mixture with mashed potatoes and sprinkle with grated Cheddar cheese. Bake in the oven for 30-35 minutes, until the cheese has melted and the surface is golden brown and crispy. Serve hot. Bon Appétit!
