Ingrediente pentru stratul de carne:

·   500 grame carne tocata de vita;

·   1 ceapa mare, tocata marunt;

·   1 morcov, taiat cubulete;

·   3 linguri mazare;

·   ¼ ardei gras rosu, taiat cubulete;

·   2 catei de usturoi, zdrobiti;

·   2 linguri pasta de rosii;

·   200 mL supa de vita;

·   1 lingurita cimbru uscat;

·   sare si piper, dupa gust;

·   2 linguri ulei.

Ingrediente pentru piure:

·   3-4 cartofi mari albi;

·   50 grame unt;

·   100 mL lapte;

·   1 varf praf de nucusoara;

·   1 crenguta de rozmarin;

·   70 grame cheddar ras;

·   sare si piper, dupa gust.

Timp de preparare: 1 ora si 30 minute

Portii: 4

Mod de preparare:

Se curata cartofii si se taie cuburi, apoi se pun la fiert in apa cu sare impreuna cu crenguta de rozmarin. Intre timp, intr-o tigaie adanca se pune uleiul si se adauga ceapa tocata marunt, morcovul, ardeiul si usturoiul. Se calesc la foc mediu pana se inmoaie, apoi se adauga carnea tocata si se gateste pana se rumeneste usor, amestecand constant pentru a nu se forma cocoloase. Se adauga pasta de rosii, cimbrul si supa de vita, se amesteca bine, apoi se completeaza cu mazarea si se lasa totul sa fiarba la foc mic aproximativ 20 de minute, pana cand compozitia scade si devine consistenta. Se potriveste de sare si piper dupa gust si se lasa deoparte.

Dupa ce cartofii au fiert, se scurg de apa si se indeparteaza crenguta de rozmarin. Se paseaza bine impreuna cu untul, laptele incalzit, nucusoara si un praf de sare si piper, pana se obtine un piure fin si cremos. Intr-un vas termorezistent se intinde uniform compozitia de carne, apoi se distribuie piureul deasupra, niveland cu o spatula. Se presara cheddarul ras pe intreaga suprafata si se introduce vasul in cuptorul preincalzit la 200°C. Se coace timp de 30 de minute, pana cand stratul de deasupra devine rumen si branza formeaza o crusta aurie. Se lasa sa se odihneasca 15 minute inainte de servire, pentru ca straturile sa se aseze frumos si aromele sa se intensifice.

Bon appétit!

Ingredients for the meat layer:
• 500 grams ground beef;
• 1 large onion, finely chopped;
• 1 carrot, diced;
• 3 tablespoons green peas;
• ¼ red bell pepper, diced;
• 2 garlic cloves, crushed;
• 2 tablespoons tomato paste;
• 200 mL beef stock;
• 1 teaspoon dried thyme;
• salt and pepper, to taste;
• 2 tablespoons oil.

Ingredients for the mashed potatoes:
• 3–4 large white potatoes;
• 50 grams butter;
• 100 mL milk;
• a pinch of ground nutmeg;
• 1 sprig of rosemary;
• 70 grams grated cheddar cheese;
• salt and pepper, to taste.

Preparation time: 1 hour and 30 minutes

Servings: 4

Method of preparation:
Peel the potatoes, cut them into cubes, and boil them in salted water together with the rosemary sprig. Meanwhile, in a deep pan, heat the oil and add the chopped onion, diced carrot, red pepper, and crushed garlic. Sauté over medium heat until softened. Add the ground beef and cook until lightly browned, stirring constantly to avoid clumps. Add the tomato paste, thyme, and beef stock, mix well, then stir in the green peas. Let it all simmer over low heat for about 20 minutes, until the mixture thickens and reduces. Season with salt and pepper to taste, then set aside.

Once the potatoes are boiled, drain them and remove the rosemary sprig. Mash the potatoes together with the butter, warmed milk, nutmeg, and a pinch of salt and pepper, until the mash is smooth and creamy. In a baking dish, spread the meat mixture evenly, then top with the mashed potatoes, smoothing the surface with a spatula. Sprinkle the grated cheddar evenly on top and place the dish in a preheated oven at 200°C (392°F). Bake for 30 minutes, until the top is golden and the cheese forms a crust. Let it rest for 15 minutes before serving, so the layers can settle and the flavors can deepen.

Bon appétit!