Ingredients
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550 g Potatoes
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1 liter Water
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400 g Pork
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100 g Onions
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120 g Red peppersOr mix of red and green ones
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100 ml Heavy cream
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60 g Butter
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1 Egg
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160 g Flour
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100 g Yellow cheese
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A pinch of Salt
Directions
Comforting meal mingling many flavors and textures in one joint perfection. Ideal to impress guests with great bowl of fresh salad next to. If any, put the leftovers in the lunchbox for the following day. Soo Tasty with Soo Foodies!
- You may replace pork with chicken, for example
- Substitute water with vegetable bouillon for richer taste
- You may finally serve with green salad or pickles instead
Steps
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1
Done
|
Peel the potatoes and cube them. Take deep saucepan, put the potatoes in and cover them with boiling water. Cook on the hot stove until ready. Slice the pork and the onion and combine in another saucepan. Fry for 5-10 minutes. Wash and cut the peppers. Add them to the pork and the onions, pour the heavy cream in and stir well. Let the mixture simmer. |
|
2
Done
|
Drain the boiled potatoes but keep the water from the boiling process aside. Transfer the potatoes into bowl. Press tight to mash well and one by one add the butter, the egg, the flour and the salt. Stir well to homogeneity and if it is too stiff, add some of the water from the boiling process. |
|
3
Done
|
Use non-stick baking dish with removable ring and move the potato mixture in. Distribute it evenly at the bottom and the ring sides forming a board. |
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4
Done
|
Take the half-ready meat mixture from the hot stove and arrange it over the potato bed. Bake in preheat oven at 180 C for 30-40 minutes, then take out, sprinkle evenly with the grated yellow cheese and return in the oven for another 15 minutes to crisp and golden brown. |
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5
Done
|
Take the dish out of the oven and let it cool a bit before moving the ring away. Serve warm with slices of fresh tomato. |
