1/3 cup olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 kg chicken mince
½ cup beer
200 gr tomatoes, grated
6 tbsp honey mustard Papadim’s
Salt, to taste
Pepper, to taste
1200 gr potatoes, boiled
1 cup lukewarm milk
1 ½ cup grated parmesan
5-6 spearmint leaves, finely chopped
- Heat the olive oil in a non-stick pan and sauté the onion and garlic until translucent.
- Add the chicken mince and continue to sauté for 7-10 minutes.
- Pour in the beer, allow the alcohol to evaporate, then add the tomato, the honey mustard, salt and pepper and mix well.
- Allow the tomato juice to be absorbed, then remove the pan from the heat. In a bowl, mash the potatoes with a fork into a thick and chunky consistency.
- Gradually add the milk; add half the parmesan cheese and mix thoroughly.
- Preheat the oven to 190οC.
- Brush an ovenproof dish with olive oil, make a layer with half of the potato mixture and spread the chicken mince in its sauce over it.
- Then spread the remaining potato mixture evenly all over the surface; sprinkle with the finely chopped spearmint and the remaining parmesan.
- Cover with aluminium foil and bake in a pre-heated oven for 60 minutes; 10 minutes before the gratin is ready, remove the aluminium foil so the surface becomes nice and crispy.
- Once ready, remove from the oven, allow to rest for 10 minutes and cut into serving size portions.