Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 4 large floury potatoes (e.g. Rooster) (approximately 800g)
  • 1 tablesp. rapeseed or olive oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 450g lean minced beef
  • 400g tin of chopped tomatoes
  • 200ml passata
  • 1 tablesp. tomato ketchup
  • 1 tablesp. Worcestershire sauce
  • 1 bay leaf
  • 2 tablesp. fresh, finely chopped herbs (basil, parsley, chives, etc.)
  • 1 egg
  • 150ml natural yogurt
  • 50ml milk
  • 50g grated cheese + 50g for topping
  • Salt and freshly ground black pepper
Cooking time: 90 MIN
  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Cut the peeled potatoes into thin slices and place them in a large pan of water. Cover, boil, then simmer for 5 minutes. Drain.
  3. Heat the oil in a pan and gently fry the onion and garlic. Add the minced meat and brown completely.
  4. Add the chopped tomatoes, passata, ketchup, Worcestershire sauce, bay leaf and herbs.
  5. Boil then simmer uncovered for 10 minutes. Season to taste with salt and pepper.
  6. In a large ovenproof dish, add a layer of minced beef on the bottom.
  7. Put a layer of potatoes on top. Repeat until the mixture runs out finishing with a layer of potatoes.
  8. Mix together the egg, yogurt, milk and grated cheese.
  9. Pour this sauce over the potato dish and top with extra cheese.
  10. Bake in the oven for 25 minutes until the potatoes are soft and the top is nice and brown.
  11. Serve Immediately!

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