1 kg potatoes
500 g minced pork
1 onion
1 tsp dried oregano
1 tsp dried parsley
Black pepper
1 tsp salt
1 tsp sweet paprika
400 g puréed canned tomatoes
1 tsp dried basil
150 g kashkaval cheese
Peel and dice the potatoes and put in a pressure cooker with 1 litre boiling water and 1 tsp salt.
Close the lid. Once pressure is reached, reduce the heat to its lowest setting and cook for 3 minutes.
Finely chop the onion. Mix the mince with oregano, parsley, paprika, salt, pepper and onion. Knead well.
Spread the mince in a 30 × 25 cm baking dish and cover with the peeled, chopped tomatoes.
Mash the cooked potatoes and season with 1/2 tsp salt.
Spread the mash over the mince and tomatoes.
Bake in a preheated 180°C oven for 30 minutes.
Remove and sprinkle with grated cheese and basil.
Return to the oven for another 15 minutes, until golden.
As a variation, knead 80 ml white wine and 80 ml sparkling water into the mince. Use 2–3 sliced fresh tomatoes instead of canned tomatoes if desired.
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