Serves 6-8 Ingredients: 1 kg potatoes (scrubbed, rinsed, unpeeled) 1 cup minced beef (cooked, heated) 1 tomato (finely chopped) 1 carrot (grated) 100 ml milk 2 tbsp pouring cream 2 eggs (well beaten) Dash of milk 1/2 cup mixture of grated Parmesan and cheddar 1 tbsp butter + extra amount (to coat) Breadcrumbs (to coat) Salt + pepper + grated nutmeg Method: Cook potatoes in a large cooking pan of boiling water. When done, remove from pan with a slotted spoon and cover. In the meantime, add tomato, carrot and seasoning to hot minced beef. Mix them in well. Cover to wilt vegetables in the heat of cooked mince. Coat base and sides of an ovenproof dish with extra amount of butter, then add breadcrumbs to cover thoroughly. Discard excess. Add butter to another large cooking pan. Mash peeled hot potatoes over butter, to melt; using the finest holes of a hand-turned food mill. When all quantity is mashed, place pan over medium heat. Stir in milk and cream to integrate well with potato mash. Remove from heat. Add half the quantity of cheese to hot potato mixture. Stir vigorously to combine and distribute. Cover and allow to come to room temperature. Add a dash of milk to eggs and season. Beat again to mix. Add to mash mixture, stirring well to combine and to integrate. By means of a wet spatula, spread half quantity of potato mixture over base of coated baking dish. Cover with minced beef mixture. Spread remaining quantity of mash to top mince. Sprinkle remaining quantity of cheese mixture evenly on top. Bake, uncovered, in a preheated oven at 180 degrees, until top and sides are slightly golden (approximately 30 minutes). Allow to rest for a few minutes. Slice and serve with sautéed vegetables and a green salad.
