Ingredientes para 4 personas
- 4 large floury potatoes (e.g. Rooster) (approximately 800g)
- 1 tablesp. rapeseed or olive oil
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled and chopped
- 450g lean minced beef
- 400g tin chopped tomatoes
- 200ml passata
- 1 tablesp. tomato ketchup
- 1 tablesp. Worcestershire sauce
- 1 bay leaf
- 2 tablesp. fresh, finely chopped herbs (basil, parsley, chives, etc.)
- 1 egg
- 150ml natural yoghurt
- 50ml milk
- 50g grated cheese + 50g for topping
- Salt and freshly ground black pepper
:
90 MIN
- Preheat the oven to Gas Mark 4, 180°C (350°F).
- Cut the peeled potatoes into thin slices and place them in a large pan of water. Cover, boil, then simmer for 5 minutes. Drain.
- Heat the oil in a pan and gently fry the onion and garlic. Add the minced meat and brown completely.
- Add the chopped tomatoes, passata, ketchup, Worcestershire sauce, bay leaf and herbs.
- Boil then simmer uncovered for 10 minutes. Season to taste with salt and pepper.
- In a large ovenproof dish, lay a layer of minced beef on the bottom.
- Put a layer of potatoes on top. Repeat until the mixture runs out finishing with a layer of potatoes.
- Mix together the egg, yoghurt, milk and grated cheese.
- Pour this sauce over the potato dish and top with extra cheese.
- Bake in the oven for 25 minutes until the potatoes are soft and the top is nice and brown.
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