Now those who follow me for a while 'he understood that I really like the things that can be baked prepare in advance. This is also a matter of time. Working all day I often find myself cooking for the weekend and then getting lunch in the office this week that moves frequently or freeze all the individual portions when ready to serve.
The recipe that I propose today as soon as I saw the number of Salt and Pepper in February I told myself that I had to try it and it was when we had guests, my parents. And to be honest I liked this dish a lot more like heating because once it becomes more compact layer of potatoes.
Ingredients (4 people abundant)
1.2
kg floury potatoes 400 g minced beef
1 carrot 1 stalk celery 1 onion
200 g frozen peas 150 g mushrooms
80 g butter 500 g tomato puree
50 g grated parmesan 40 g
0rigano
sweet provolone (or other cheese) 2 dl milk
salt pepper Preparation
Clean, wash and chop the celery, carrot and onion, brown in a saucepan with 30 g of butter and meat, then set salt and pepper and add the tomato sauce and 4 dl of hot water. Bring to a boil and cook over low heat for 40 minutes.
Clean the mushrooms, slice and add to sauce along with peas and a pinch of oregano. Season with salt and pepper and cook for 20 minutes.
Peel the potatoes, wash and cut it into chunks and steam cook for 15-20 minutes. Mash gently with a fork, add the hot milk to the wire, 30 grain and 30 g of butter in flakes and stir.
Spread the prepared meat on the bottom of a lightly buttered baking dish, cover with the mashed potatoes, sprinkle with remaining Parmesan, provolone cheese and the remaining melted butter. Bake at 180 degrees for about 20 minutes
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