We used our skillet with a lid to prepare the dish, but you can also use your Dutch oven or casserole dish. Use top heat for a nice crust.
Ingredients:
(For 4 persons)
500 g minced meat
50 g butter, or leftover gravy
1 onion
1 bell pepper
150 ml beef stock
1 tbsp. Mustard
bay leaf with two cloves stuck in it
For the puree:
500 g floury potatoes
500 g parsnips
150 ml warm milk
nutmeg
bread-crumbs
salt and pepper
Additional required:
skillet and Dutch Oven (DO)
Preparation method:
Peel the potatoes and parsnips and cut into pieces.
Heat the butter or leftover gravy in a skillet and brown the onion and ground beef. Add the bell pepper, stock, mustard, and bay leaf with cloves. Simmer gently for 20 minutes until everything is cooked through and some of the liquid has evaporated.
Remove the bay leaf and cloves. Meanwhile, boil the potatoes and parsnips until tender, then drain. Let them evaporate. Mash with a potato masher until light and fluffy, adding the milk while stirring until smooth. Season with salt, pepper, and nutmeg.
Remove the skillet from the briquettes and spread the mashed potatoes over the meat mixture. Sprinkle with breadcrumbs.
Get a lid that fits the skillet. Place it on the skillet and top it with 8 briquettes. Place 2 or 3 briquettes underneath the skillet to keep it warm. After 10 minutes, the mashed potatoes will have a crispy crust.
Serve with applesauce.