Recipe: Philosopher

We used our skillet with a lid to prepare this dish, but of course, you can also use your Dutch oven or an oven dish. Make sure to add top heat for a nice crust.

Ingredients (4 servings):

• 500 g ground meat
• 50 g butter, or leftover gravy
• 1 onion
• 1 bell pepper
• 150 ml beef stock
• 1 tbsp mustard
• 1 bay leaf with two cloves stuck in it

For the mash:

• 500 g floury potatoes
• 500 g parsnip
• 150 ml warm milk
• Nutmeg
• Breadcrumbs
• Salt and pepper

Also needed:

Skillet and Dutch Oven (DO)

Preparation:

1. Peel the potatoes and parsnip and cut into pieces.
2. Heat the butter or leftover gravy in the skillet and brown the onion and ground meat. Add the bell pepper, stock, mustard, and the bay leaf with cloves. Let simmer gently for 20 minutes until cooked and the liquid has partially evaporated.
3. Remove the bay leaf and cloves. Meanwhile, cook the potatoes and parsnip until tender, then drain and steam dry. Mash until fluffy and gradually add the milk for a creamy mash. Season with salt, pepper, and nutmeg.

4. Remove the skillet from the briquettes and spread the mashed potatoes over the meat mixture. Sprinkle breadcrumbs on top.

5. Place a lid on the skillet and put 8 briquettes on top. Place 2–3 briquettes underneath the skillet to keep it warm. After 10 minutes, a crispy crust will form on the mash.

Serve with applesauce.