Beef Gratin with Baked Potatoes

Ingredients

• 250 g waxy potatoes
• Salt
• 1 small carrot
• 1 small onion
• 1 Garlic clove
• 320 g ground beef
• vegetable oil
• 1 tbsp Tomato Paste
• 120 ml meat broth
• Pepper (freshly ground)
• 1 tbsp butter
• 4 tbsp milk
• 1 tsp lemon zest
• Nutmeg (freshly grated)
• 4 tbsp freshly grated Gruyère cheese
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel, wash, roughly chop the potatoes and boil in salted water for about 25 minutes.

2. 2.

   Meanwhile peel the carrot, onion, and garlic and dice them into small cubes.

3. 3.

   Brown the ground beef in a hot pan with 2 tbsp oil until crumbly, then add the vegetables. Sauté briefly, stir in the tomato paste, pour in the meat broth, season with salt and pepper, and simmer over medium heat for about 10 minutes.

4. 4.

   Preheat the oven to 200°C (400°F) with upper and lower heating.

5. 5.

   Drain the potatoes, let them steam dry, press through a potato masher, and mix with butter, milk, and lemon zest into a smooth purée. Season with salt, pepper, and nutmeg.

6. 6.

   Spread the beef mixture into four oven-safe ramekins, top with the purée, sprinkle with cheese and parsley, and bake in the preheated oven for 20-25 minutes until golden gratin.

7. 7.

   Serve immediately.