DIFFICULTY LEVEL: 1
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 Kalamata Papadimitriou
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.