Ingrédiens for 6 people :
300 gr of minced meat
1 kg of potatoes
Oil, pepper, paprika, salt, summer savoury or thyme, parsley
For the bechamel :
2 eggs – 250 ml yogurt – 3 tablespoons flour – parsley
Cut onions and carrots into small pieces. Sauté them in the oil adding a little water if they start to burn.
When water from the vegetables begins to
evaporate, add the minced meat, well crumbled. It is not necessary that
it rest in pieces. Well incorporate it into the sauce. Add all the
spices except the salt.
Once the meat changed colour, add the tomato cut in dice. Let it cook for about ten minutes and put the salt. Remove from heat.
Peel and cut the potatoes into dice. The mix with the rest and put in a dish (ceramic or metal). Add 250 ml of water.
Bake in the oven for 40-60 minutes at 220°-240° monitoring of time-to-time.
Meanwhile, beat the eggs, stir in yogurt and
flour until obtaining a homogeneous mixture. Put a little salt, pepper,
and parsley if desired.
When the potatoes are cooked (the fork enters
easily), cover everything with the bechamel sauce and leave to cook for
5-10 min (until the bechamel is golden brown).
Sprinkle with the chopped parsley and serve hot.