Potato Casserole with Meat
Main Dishes • European
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 15 oz
- Salad Potatoes 0 lbs
- Cream ½ cup
- Butter 5 oz
- Lamb 25 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 390°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).
Step 5
Bake until the potatoes are golden brown, about 45 minutes.
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