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Preparation:
1. Preparing the potatoes
Preheat the oven to 200-220 °C. Bake the potatoes whole and unpeeled (approx. 1 hour and 30 minutes) for a more flavorful texture.
For a faster version, boil them in water until soft.
2. Preparing the mashed potatoes
Peel the potatoes while they are still hot. Mash them with a potato masher. Mix in the butter in pieces and then gradually add the hot milk until smooth. Season with salt. (Optional: a pinch of nutmeg).
3. Prepare the meat
Peel and chop the garlic and finely chop the onion. Sauté the garlic and onion in a pan with oil and butter for 3-4 minutes without burning.
Add the minced meat, brown over high heat and season with salt and pepper.
Pour in the veal stock before cooking. Simmer and reduce for 6-10 minutes.
Add the chopped fresh herbs at the end of cooking.
4. Assembly and gratin
Preheat the oven to grill (approx. 220 °C).
First place the meat in a gratin dish and then cover with mashed potatoes. Smooth the surface and score it with a fork.
Sprinkle with breadcrumbs. Bake for 10 minutes until the surface is golden brown and crispy.
