Preparation

bring a pan to the heat with the margarine, the oil and the chopped onion and garlic and sauté until golden, add the minced meat, stir well, add the white wine to the tomato pulp and the broth, season with salt and pepper , let it stew for about 15 minutes over medium heat, stirring occasionally, after it has set aside.
the mashed potatoes: peel, wash and cook the potatoes, after they are cooked, pass them on the pass-vite, add the butter or margarine to the puree, the milk stir well.
season with pepper salt and nutmeg (the puree should be fluffy).
pour a layer of puree in a pyrex dish and smooth over the meat stew, cover with the remaining puree, brush with egg yolk and bake in the hot oven to brown.
if you like it, you can prick some black olives before brushing.
serve with a green or mixed salad.

Ingredients

  • 500 grs. of minced veal
  • 1 medium onion
  • 2 dl of white wine
  • 1 clove of garlic
  • 1 dl beef broth
  • 2 tablespoons of margarine
  • 1 tablespoon of olive oil
  • 2 tablespoons tomato paste
  • black olives q.s.
  • for the puree:
  • 1kg and 200 grs. of potatoes
  • 1.5 dl of milk
  • salt q.s.
  • chili powder q.s.
  • 1 pinch of nutmeg
  • 1 tablespoon well filled with butter or margarine
  • egg yolk for brushing q.s.