• 2,5 tbspextra-virgin olive oil
• 1 piecesmall onion, chopped
• 1 piececarrot, chopped
• 1 piececelery stalk, chopped
• 1 piecegarlic clove, crushed
• 400 gminced beef
• 300 gcanned chopped tomatoes
• 600 gpotatoes, peeled and diced
• 100 mlmilk
• 30 gbutter
• 1 pinchground nutmeg
• 100 ggrated Emmental
• 1 to tastesalt

Préparation

1. 1Heat 2 tablespoons of oil in a large frying pan. Cook the onion, carrot, celery, and garlic over medium heat for 3 to 4 minutes, until golden.
2. 2Add the minced beef and cook for about 10 minutes, stirring often, until well browned.
3. 3Add the chopped tomatoes, season with salt, and cook over medium heat for about 20 minutes, until the sauce has thickened.
4. 4Meanwhile, cook the potatoes in a large pot of salted boiling water for about 20 minutes, until tender. Drain thoroughly.
5. 5Return the potatoes to the pan and mash them. Stir in the milk, butter, nutmeg, and half a teaspoon of salt.
6. 6Preheat the oven to 200°C and oil a roughly 20 × 15 cm baking dish with the remaining oil.
7. 7Spoon the beef sauce into the dish and level the surface. Cover with mashed potatoes, then scatter over the grated Emmental.
8. 8Bake for about 25 minutes, until the top is deeply golden.