Hunting dish with carrot puree

Name: hunting dish with carrot puree
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500 g winter carrot peeled; 1 kg potatoes something crumbly, peeled; 100 g butter; 500 g minced beef; 1 tin can tomato paste 70 g; 1 Red pepper in pieces; 1 eggplant in cubes; 150 ml semi skimmed milk

A tasty recipe. The main course contains the following ingredients: meat, winter carrot (peeled), potatoes (slightly crumbly, peeled), butter, minced beef, tomato puree (70 g), red pepper (in pieces), eggplant (in cubes) and semi-skimmed milk.

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm, puree tamper

Directions

Cut 1 carrot into thin slices and the rest into cubes. Cook half of the carrot cubes with the potatoes in 20 minutes until done. In the meantime, heat 25 g of butter in a frying pan. Fry the minced meat in 8 min. Add the tomato paste, pepper, eggplant and the rest of the root cubes. Cover and cook for 10 minutes on low heat. Season with salt and pepper.
Preheat the oven to 190 ° C. Heat the milk in a saucepan. Drain the potatoes with the carrot. Add the milk with 50 g of butter and puree with the puree mash. Season with salt and pepper.
Put the minced meat mixture in the greased oven dish. Divide the puree over it and place the slices of carrot on top of it. Divide the rest of the butter into small pieces. Fry the hunting dish in the middle of the oven in 20 minutes until golden brown.