Ingredients
- 800 g potatoes
- 2 carrots
- 1 onion
- 750 g minced meat (lamb)
- 2 tbs tomato paste
- 200 g peas, deep-frozen
- 150 ml vegetable broth
- salt, pepper
- 100 ml milk, hot
- 20 g butter
- nutmeg
- 100 g Cheddar, grated
Preparation
1. Peel the potatoes, cut into small pieces and place in the softiera insert.
2. Pour approx. 150 ml of water into the small pot, place the Softiera insert in it, place Secuquick softline on the pot and close it.
3. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 5 minutes in the soft area.
4. Peel and finely dice the carrots and onion.
5. Heat the pot on highest level up to the roasting window, switch to a low level and roast minced meat until crumbly.
6. Add the diced vegetables and roast briefly. Stir in the tomato paste and roast briefly as well, add the peas and broth and mix well.
7. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area. Season to taste with salt and pepper.
8. At the end of the cooking time, depressurize the pot, pour the water out of the pot and add the potato pieces to the pot.
9. Add the butter and half of the cheese to the potatoes and mash finely, gradually adding the hot milk. Season to taste with salt and nutmeg.
10. Spread the mashed potatoes evenly over the minced meat mixture. Sprinkle over the remaining cheese.
11. Place the Navigenio overhead and switch to low level, gratinate for approx. 8 minutes until golden brown.
This recipe has been tested and approved by AMC.
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