Vegetable Meatball Gratin

Ingredients

• 250 g starchy potatoes
• Salt
• 2 carrots
• 1 onion
• 1 stalk Celery
• 2 Tomatoes
• 500 g mixed ground meat
• 2 tbsp plant oil
• a handful fresh herbs (parsley, sage, rosemary)
• 150 ml beef broth
• Salt
• ground pepper
• 3 tbsp milk
• 75 g shredded cheese (e.g., cheddar)

Instructions

1. 1.

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

2. 2.

   Peel and dice the carrots and onion. Wash, trim, and cut the celery into pieces. Wash, quarter, seed, and dice the tomatoes.

3. 3.

   Brown the ground meat in hot oil until crumbly. Add the carrot, onion, and celery and cook for about 5 minutes. Remove from heat, stir in the herbs and tomatoes, add the broth, and season with salt and pepper.

4. 4.

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

5. 5.

   Drain the potatoes, let them steam dry, then mash them. Mix in the milk and cheese.

6. 6.

   Place the browned meat mixture into a baking dish and spread the mashed potato layer on top. Bake the vegetable-meatball gratin for about 25 minutes until golden brown.