Spicy minced meat dish with sweet-potato topping

Cut the onion into thin half rings, the carrot into cubes and the celery into pieces. Cut the mushrooms into slices, shield the potatoes and cut them into pieces.

Bake the minced meat over medium heat in 5 minutes. Remove it from the pan and set aside. Fry the onion for 5 minutes in the meat fat. Add the carrot, celery and mushrooms and cook for 5 minutes. Scoop the flour through. Add the stock and tomato puree and stir well.

Put the minced meat back in the pan, bring the stock to the boil and turn down the heat. Put the lid on the pan and simmer the minced meat mixture for 30 minutes.

Meanwhile, boil the sweet potato in water with salt in 15-20 minutes until done. Drain, put back in the pan and let it evaporate. Stamp with the butter to a smooth puree. Season with salt and pepper.

Preheat the oven to 190 ° C. Spread the minced meat mixture into a large, shallow oven dish. Spread the sweet mashed potatoes evenly over them and pull a groove or waves into the surface with a fork. Bake the dish in the oven for 20-30 minutes, until the layer of mince is bubbled up along the edges and the puree begins to turn slightly brown.