1 kg of beef
1 chopped onion
5 diced tomatoes
4 minced garlic cloves
5 tablespoons of olive oil
1 cup of beef broth
1/2 cup of white wine
Salt and black pepper to taste
Purée
1 kg of potato
1 handful of parsley
1 handful of chives
1 cup of milk
Salt and black pepper to taste
1 kg of beef
1 chopped onion
5 diced tomatoes
4 minced garlic cloves
5 tablespoons of olive oil
1 cup of beef broth
1/2 cup of white wine
Salt and black pepper to taste
Purée
1 kg of potato
1 handful of parsley
1 handful of chives
1 cup of milk
Salt and black pepper to taste
Heat 2 tablespoons of olive oil and sauté the onion
Add the tomato and garlic, stir in the beef, salt, and pepper, then cook for about 10 minutes
Next, add the broth and wine and continue cooking until the meat is tender and falls apart easily
Meanwhile, prepare the purée by boiling the potatoes with salt, draining them while still hot, and mashing them
In a blender or food processor, combine the parsley, chives, garlic, and remaining olive oil
Blend until smooth, then set aside
Transfer the mashed potato to a bowl and add the purée
Mix well and gradually add warm milk, stirring constantly to prevent lumps from forming
Season with salt and pepper to taste
In a baking dish, spread a layer of meat mixture
Top with the potato purée and smooth it out with the back of a spoon
Bake in a preheated oven at 350°F for 35 minutes or until golden brown.
