Celery puree casserole with minced lamb

Name: Celery puree casserole with minced lamb
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 500 g Celeriac; 7-10 Tbsp Salt; 1 large carrot; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 500 g minced lamb; 7-10 Tbsp Pepper; 1 package (370 g) chunky tomatoes with herbs; 20 g Butter; 100 g Sheep's cheese; 1-2 stem(s) Thyme; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
500 g Celeriac
7-10 Tbsp Salt
1 large carrot
1 Onion
1 Garlic clove
1 TABLESPOON Oil
500 g minced lamb
7-10 Tbsp Pepper
1 package (370 g) chunky tomatoes with herbs
20 g Butter
100 g Sheep's cheese
1-2 stem(s) Thyme
7-10 Tbsp Grease

Directions

1
Peel, wash and chop the potatoes and celery. Cook in boiling salted water for about 20 minutes. Peel, wash and dice the carrot. Peel and finely dice onion and garlic.
2
Heat the oil in a frying pan. Fry the minced meat in it in large pieces. Add onion, garlic and carrots and fry for about 5 minutes. Season with salt and pepper. Stir in chunky tomatoes. Drain potatoes and celery, mash coarsely.
3
Stir in butter. Grease a casserole dish. Add mashed potatoes, add chopped meat. Coarsely crumble feta cheese over it. Wash the thyme, pluck the leaves from the stalks and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.