Ovenschotel Gehakt en Aardappel (Dutch Minced Beef and Potato Casserole)

• 900 g Yukon Gold potato
• 200 ml Whole milk
• 60 g Unsalted butter
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• ½ tsp Ground nutmeg
• 1 Egg
• 1 large Yellow onion
• 500 g Minced beef
• 2 tbsp Tomato purée
• 120 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Peel the potatoes and cut into even chunks.
2. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
3. Meanwhile, peel and finely chop the yellow onion. Melt 20 g of the unsalted butter in a frying pan over medium heat and cook the onion for 6 to 8 minutes until soft and lightly golden.
4. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the tomato purée and cook for 1 minute, then season with 0.5 tsp fine sea salt, 0.5 tsp black pepper and the ground nutmeg.
5. Drain the potatoes well and return them to the hot pot for 1 minute to steam dry. Warm the whole milk, then mash the potatoes with the remaining 40 g unsalted butter and the warm milk until smooth.
6. Beat the egg, then stir it into the mash along with the remaining 0.5 tsp fine sea salt and 0.5 tsp black pepper. The mash should be creamy but able to hold soft peaks; if it feels stiff, mash a little more to loosen it.
7. Spread the beef mixture in the bottom of a baking dish. Spoon the mash over the top and smooth it out, then rough up the surface with a fork for extra browning.
8. Grate the Cheddar cheese and sprinkle it evenly over the mash. Bake for 20 to 25 minutes until bubbling at the edges and golden on top.
9. Leave the casserole to stand for 5 minutes before serving so it slices neatly. Serve hot.

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