- oils - 40 Grams
- olive oil - 1 st. a spoon
- onion, sliced - 1 Piece
- ground beef - 650 Grams
- sauce - 2 teaspoons
- champignons, sliced - 110 Grams
- tomatoes, sliced - 400 Grams
- tomato puree - 1 st. a spoon
- yeast - 1 teaspoon
- beef broth - 150 milliliters
- red wine - 6 Art. spoons
- potatoes, mashed potatoes - 750 Grams
- cheddar, grated - 75 Grams
- fresh basil, chopped - 2 st. spoons
- Fresh green onions - 2 Art. spoons
Preheat the oven to 190 ° C. Heat the oil and fry the onions until brown. Add beef with sauce and simmer for 10 minutes. Add mushrooms, tomatoes, tomato puree, yeast and broth, cook for 10 minutes. Add wine and stew. Mix with cheese, herbs and mashed potatoes. Put in a heat resistant headlamp dish. Top out the prepared mass of potatoes and vegetables. Bake for 30 minutes.
Servings: 4