Karelian hot pot with creamy mashed potatoes

5 3 ratings
Total time 135 mins
45 mins preparation time
90 mins cooking time

A hearty meat casserole speciality from the northernmost shores of the Baltic Sea with onions, leeks and mushrooms. Perfect for chilly days!

Ingredients

4 portion(s)

For the meat casserole:

250 g
beef shoulder (chuck steak)
250 g
shoulder of lamb
2 tbsp
rapeseed oil
2 
onions
2 
leeks
4 
carrots
250 g
mushrooms
2 
cloves of garlic
2 tbsp
tomato purée
2 tbsp
rapeseed oil
500 ml
vegetable stock
250 ml
cream
2 
bay leaves
Fresh parsley to decorate

For the mashed potatoes:

1 kg
potatoes (floury)
150 g
butter
200 ml
milk
Nutmeg
Salt
Nutritional facts (per portion): 4291.6 kJ  /  1030.3 kcal
64.3 g Fat
40.2 g Protein
66 g Carbohydrates

Preparation

Step 1

2  onions – 2  leeks – 4  carrots – 250 g mushrooms – 2  cloves of garlic

Peel the onions and cut them into hazelnut-sized pieces. Wash the leeks and carrots, clean the mushrooms and cut everything into slices about 1 cm thick. Peel the garlic and cut into fine slices.

Step 2

250 g beef shoulder (chuck steak) – 250 g shoulder of lamb – 2 tbsp rapeseed oil

Cut the meat into 1 cm cubes, sear in a large saucepan with oil and then remove.

Step 3

2 tbsp tomato purée – 2 tbsp rapeseed oil

Sauté the vegetables with the oil and tomato purée in the same saucepan while it is still hot.

Step 4

500 ml vegetable stock – 250 ml cream – 6 tbsp Kikkoman Naturally Brewed Soy Sauce2  bay leaves – Seared meat

Deglaze the vegetables with the vegetable stock, cream and Kikkoman Soy Sauce and add the bay leaves. Return the meat to the saucepan with the vegetables, simmer for 1 - 1.5 hours

Step 5

1 kg potatoes – Salt – 150 g butter – 200 ml milk – Nutmeg – Salt to taste

Wash and peel the potatoes and put them in a saucepan. Fill with cold water, add plenty of salt and boil the potatoes until soft. Drain the cooking water and let the potatoes steam off in the hot pan. Mash the potatoes with butter, milk and nutmeg to a creamy puree. Season to taste with salt. Garnish the finished dish with parsley.

Recipe-ID: 1201

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2  onions – 2  leeks – 4  carrots – 250 g mushrooms – 2  cloves of garlic

Peel the onions and cut them into hazelnut-sized pieces. Wash the leeks and carrots, clean the mushrooms and cut everything into slices about 1 cm thick. Peel the garlic and cut into fine slices.

250 g beef shoulder (chuck steak) – 250 g shoulder of lamb – 2 tbsp rapeseed oil

Cut the meat into 1 cm cubes, sear in a large saucepan with oil and then remove.

2 tbsp tomato purée – 2 tbsp rapeseed oil

Sauté the vegetables with the oil and tomato purée in the same saucepan while it is still hot.

500 ml vegetable stock – 250 ml cream – 6 tbsp Kikkoman Naturally Brewed Soy Sauce2  bay leaves – Seared meat

Deglaze the vegetables with the vegetable stock, cream and Kikkoman Soy Sauce and add the bay leaves. Return the meat to the saucepan with the vegetables, simmer for 1 - 1.5 hours

1 kg potatoes – Salt – 150 g butter – 200 ml milk – Nutmeg – Salt to taste

Wash and peel the potatoes and put them in a saucepan. Fill with cold water, add plenty of salt and boil the potatoes until soft. Drain the cooking water and let the potatoes steam off in the hot pan. Mash the potatoes with butter, milk and nutmeg to a creamy puree. Season to taste with salt. Garnish the finished dish with parsley.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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