Minced meat and mashed potato bake (pastel de patata y carne)
Layers of homemade mashed potato and minced meat cooked with onion and Spanish tomato sauce, topped with cheese and browned in the oven: an everyday dish children love, and one you can assemble ahead. It is also made with tuna instead of meat.
- 59 minTime
- 43 minHands-on
- 4Portions
- 36 gprotein per portion
- 790kcal per portion
Ingredients for 4 portions
- 1.2 kgPotato, floury
- to tasteSalt
- 2 tbspOlive oil
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 500 gMixed mince
- to tasteBlack pepper
- 50 mlWhite wine
- 200 gReady-made tomato sauce
- 2 tbspButter
- 150 mlMilk, hot
- to tasteNutmeg
- 80 gGrated cheese
Method
- Heat the oven to 200 °C. Peel the potatoes, cut into chunks and put them on the hob in a pan of cold salted water.
- Boil the potatoes for about 20 minutes once the water is boiling, until very tender.
- Meanwhile, heat the oil in a frying pan and gently cook the onion and garlic for 8 minutes, until soft.
- Turn up the heat, add the mince, season with salt and pepper and cook for 6 minutes, breaking it up with the spoon, until no longer pink. Pour in the wine and let it bubble away for 2 minutes.
- Stir in the tomato sauce and simmer gently for 5 minutes.
- Drain the potatoes and mash with the butter, hot milk, a pinch of nutmeg and some salt until smooth.
- Spread half the mash in an ovenproof dish, top with the meat and finish with the rest of the mash. Smooth the top and sprinkle with the grated cheese.
- Bake for 15 minutes, until the cheese is golden and bubbling.
- Leave to stand for a few minutes, then serve in portions.
