Karelian hot pot with creamy mashed potatoes
A hearty meat casserole speciality from the northernmost shores of the Baltic Sea with onions, leeks and mushrooms. Perfect for chilly days!
For the meat casserole:
For the mashed potatoes:
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 Sauce – 2 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.
Recipe as PDF
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