Meat and Vegetable Casserole

Preheat the oven to 200ºC. Spread the oil over the roasting pan and put in the oven.

Cut the carrot into pieces of about 2 cm. Cut the potatoes into coarse pieces.

Boil the carrot and potatoes in salt for about 10 minutes until they are semi-cooked.

Drain, allow to evaporate and fry well so that the edges of the potatoes become somewhat crumbly.

Take the roasting pan out of the oven and carefully scoop the carrots, potatoes and shallots through the oil.

Sprinkle with salt and pepper and roast for 30-40 minutes in the oven until the vegetables are brown and cooked.

Meanwhile, mix the lemon zest, garlic and parsley together.

Sprinkle the tart tarts with salt and pepper. Heat the butter and fry the tarttails in about 2 minutes per side golden brown and rosé inside. Keep warm under aluminum foil.

Remove the vegetables from the oven and sprinkle with the seasoning mixture. Serve with the tartar.