What to Buy1. Onion - 2 medium (about a cup chopped)
2. Carrot - 2 pieces
3. Garlic - 2 heads
4. Ground Beef, Tenderloin - 600 grams (lamb is even better)
5. Tomato Paste or Fresh tomatoes - 100 grams, if tomatoes then 2 pieces
6. Flour - 2 tablespoons
7. Dry white wine or Chicken broth - 1 cup
8. Red Hot Pepper - 1 (can be left out)
9. Dill Root - 1 (can be left out)
10. Thyme Leaves - 1 tablespoon (dried thyme works, but fresh is better)
11. Rosemary - 1 tablespoon (dried is fine too)
12. Salt - 1 teaspoon for the meat and 1 teaspoon for the potatoes
13. Black Pepper - 1/2 teaspoon for the meat
14. Frozen peas - 1/2 cup
15. Sunflower oil or Canola - 2 tablespoons
16. Potatoes - 4 large (about 600 grams)
17. Cream 15% or higher - 100 ml
18. Egg yolk - from 1 egg
19. Butter - 100 grams
20. Black Pepper - 1/2 teaspoon for the potatoes
21. Salt - 1 teaspoon for the potatoes
22. Parmesan - 50 grams, grated
How to Make It1. Peel the potatoes and set them to boil, cutting them into cubes is best; it takes about 20 minutes once the water boils, no need to salt the water. Meanwhile, boil water in a kettle
2. Peel the carrot, onion, and dill root and chop finely
3. Finely chop the garlic and hot pepper, strip the thyme leaves off the stems and finely chop the rosemary
4. If using tomatoes, peel them: score them and pour hot water over them for about 10 minutes, then rinse under cold water and peel
5. Put the frozen peas in a sieve and rinse with boiled water from the kettle
6. The potatoes are ready - drain the water, cut up the butter, add it to the potatoes, mash well, add the cream and make a mash, add 1 teaspoon of salt, 1/2 teaspoon of pepper and mash again - the smoother the better - set aside to cool
7. Heat a large pan and pour in the vegetable oil; once it's a little warm, add the onion, carrot and dill root, stir over low heat for about 5 minutes, until the onion turns translucent
8. Add the ground meat, raise the heat to a bit above medium, mix well with the onion and carrot, and while stirring, break up the pieces of meat with a spatula, fry until light brown (like for a lasagna, for example)
9. Add cumin, rosemary, garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the hot pepper to the meat, lower the heat to medium, mix well, cook for about 1 minute after mixing
10. Add the chicken broth or white wine and the tomatoes or tomato paste, mix well, raise the heat, bring to a boil and cook, stirring, for about 2 more minutes - it should not be too runny, more like thick, and after the flour it will also become a bit sticky
11. Lower the heat to medium, add the two tablespoons of flour and mix well again; the mixture will become a bit sticky after about another minute - add the peas and mix, the filling is ready
12. Turn the oven on to 180 degrees and let it preheat
13. Spread the meat filling in a lasagna-style dish or another dish with high sides, leveling it into one even layer
14. Add the egg yolk and Parmesan to the cooled potatoes, mix or mash well again until it's an even mixture
15. Spread the potatoes carefully over the meat, also in one even layer, smoothing it out, then you can make "waves" with the back of a large spoon (not required, but it looks nicer)
16. Put it in the oven for 20-25 minutes, until the potatoes turn golden brown on top
It's best to let it cool for about 30 minutes before eating, though you can eat it hot too, just watch out for burns
That's it! Best with white wine, enjoy your meal
2. Carrot - 2 pieces
3. Garlic - 2 heads
4. Ground Beef, Tenderloin - 600 grams (lamb is even better)
5. Tomato Paste or Fresh tomatoes - 100 grams, if tomatoes then 2 pieces
6. Flour - 2 tablespoons
7. Dry white wine or Chicken broth - 1 cup
8. Red Hot Pepper - 1 (can be left out)
9. Dill Root - 1 (can be left out)
10. Thyme Leaves - 1 tablespoon (dried thyme works, but fresh is better)
11. Rosemary - 1 tablespoon (dried is fine too)
12. Salt - 1 teaspoon for the meat and 1 teaspoon for the potatoes
13. Black Pepper - 1/2 teaspoon for the meat
14. Frozen peas - 1/2 cup
15. Sunflower oil or Canola - 2 tablespoons
16. Potatoes - 4 large (about 600 grams)
17. Cream 15% or higher - 100 ml
18. Egg yolk - from 1 egg
19. Butter - 100 grams
20. Black Pepper - 1/2 teaspoon for the potatoes
21. Salt - 1 teaspoon for the potatoes
22. Parmesan - 50 grams, grated
How to Make It1. Peel the potatoes and set them to boil, cutting them into cubes is best; it takes about 20 minutes once the water boils, no need to salt the water. Meanwhile, boil water in a kettle
2. Peel the carrot, onion, and dill root and chop finely
3. Finely chop the garlic and hot pepper, strip the thyme leaves off the stems and finely chop the rosemary
4. If using tomatoes, peel them: score them and pour hot water over them for about 10 minutes, then rinse under cold water and peel
5. Put the frozen peas in a sieve and rinse with boiled water from the kettle
6. The potatoes are ready - drain the water, cut up the butter, add it to the potatoes, mash well, add the cream and make a mash, add 1 teaspoon of salt, 1/2 teaspoon of pepper and mash again - the smoother the better - set aside to cool
7. Heat a large pan and pour in the vegetable oil; once it's a little warm, add the onion, carrot and dill root, stir over low heat for about 5 minutes, until the onion turns translucent
8. Add the ground meat, raise the heat to a bit above medium, mix well with the onion and carrot, and while stirring, break up the pieces of meat with a spatula, fry until light brown (like for a lasagna, for example)
9. Add cumin, rosemary, garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the hot pepper to the meat, lower the heat to medium, mix well, cook for about 1 minute after mixing
10. Add the chicken broth or white wine and the tomatoes or tomato paste, mix well, raise the heat, bring to a boil and cook, stirring, for about 2 more minutes - it should not be too runny, more like thick, and after the flour it will also become a bit sticky
11. Lower the heat to medium, add the two tablespoons of flour and mix well again; the mixture will become a bit sticky after about another minute - add the peas and mix, the filling is ready
12. Turn the oven on to 180 degrees and let it preheat
13. Spread the meat filling in a lasagna-style dish or another dish with high sides, leveling it into one even layer
14. Add the egg yolk and Parmesan to the cooled potatoes, mix or mash well again until it's an even mixture
15. Spread the potatoes carefully over the meat, also in one even layer, smoothing it out, then you can make "waves" with the back of a large spoon (not required, but it looks nicer)
16. Put it in the oven for 20-25 minutes, until the potatoes turn golden brown on top
It's best to let it cool for about 30 minutes before eating, though you can eat it hot too, just watch out for burns
That's it! Best with white wine, enjoy your meal
