600 g or so, of cooked beef
2 large tomatoes or two tablespoons (of soup) of tomato paste
1 kilogram of potatoes
3 tablespoons (of soup) of grated cheese
a pinch of nutmeg
1 cup of milk
50 g of butter or margarine
two scallions
a tablespoon (of soup) of chopped parsley
two tablespoons (of soup) of olive oil
3 eggs
salt and pepper
600 g or so, of cooked beef
2 large tomatoes or two tablespoons (of soup) of tomato paste
1 kilogram of potatoes
3 tablespoons (of soup) of grated cheese
a pinch of nutmeg
1 cup of milk
50 g of butter or margarine
two scallions
a tablespoon (of soup) of chopped parsley
two tablespoons (of soup) of olive oil
3 eggs
salt and pepper
Pulse the beef in a food processor
Finely chop the scallions and parsley
Fry them in olive oil in a skillet and add the ground beef, stirring well
Add the tomatoes without skin or tomato paste, and season with salt and pepper
Let it cook over low heat for 15 minutes if using fresh tomatoes or 5 minutes if using tomato paste
Boil the potatoes in salted water or broth
After that, mash them and add warm milk, grated nutmeg, and half of the butter or margarine
Mash well
Add the eggs, stirring quickly
Then, fill a terra cotta or ceramic dish with half of the mashed potatoes, greasing it with the remaining butter or margarine
Spread the beef mixture on top and cover with the rest of the mashed potatoes
To make it look more beautiful, put a little bit of mashed potato in a ramekin with teeth and decorate the surface of the plate with flower-like patterns
Sprinkle grated cheese
Bake for 20 minutes in a hot oven.
