Portions: 02 Preparation time: 60 minutes
Shepherd’s casserole with black pitted olives OLE!
- 500g of ground beef (or other beef)
- 1 carrot
- 1 onion
- ½ a bunch of parsley
- 1 can of tomatoes
- 2 cloves of garlic
- 700g of raw potatoes
- 2 tablespoons of butter
- 70g grated cheese (gruyere type)
- Black pitted olives OLE!
Peel the potatoes and cook in salted water until tender. While still hot, mash until smooth. Add butter, 1 clove of garlic and half the cheese (approx. 35 g). Mix together. Dice the onion and cook in hot oil. Add the diced carrots and keep on the heat for a while. Add the meat and cook for about 10 minutes until the meat changes colour. Add the tomatoes and simmer for about 20 minutes. Add salt, pepper and parsley. Finally, add black pitted olives OLE! . Put in an ovenproof dish. Put the puree on top of the meat. Spread out evenly. Sprinkle the top with the second part of the cheese. Bake for about 20 minutes at 180 degrees.