Method:

1. Peel the potatoes, cut them once lengthwise and bring them to boil in cold salted water. 

2. Put on a casserole and caramelize the onions (diced) with the garlic.

3. Add the ground meat and season with pepper and salt, adding some extra butter and olive oil for the flavor.

4. When the ground meat is baked, add the cubed tomatoes and allow the meat to simmer for a few minutes.

5. Drain the potatoes, put them back on the range, low heat, and allow excess water to evaporate from the potatoes.

6. Mash the potatoes and season with nutmeg, pepper, salt and add the eggs, milk and some butter. This mash should be juicy.

7. Take an oven trey, put the meat on the bottom, cover with the potato mash, sprinkle the breadcrumbs on top and put in a pre-heated oven (190°C). When the crust is golden brown, it’s ready.

Can be adapted with certain buttered vegetables, such as carrots, Belgian Endives, spinach, leeks and zucchini. You can hotrod this recipe by adding some grated cheese, brie, goat cheese, blue cheese, etc. to the top layer.