Delicious "Accidental" Meat and Potato Creation: A Recipe to Remember!

Hello friends! Today, I decided to try a recipe I saw on YouTube. It seemed simple enough, but let me tell you — things didn't go exactly as planned. Still, it turned out surprisingly delicious, and I'm excited to share it with you!

Ingredients:

• 4-5 large potatoes (for mashed potatoes)
• 500g ground meat (beef or pork)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup red wine (optional)
• 2 ripe tomatoes, grated or blended
• 2 tablespoons tomato paste (pelte)
• 2 bay leaves
• Fresh herbs (oregano, basil, dill, and parsley)
• A pinch of fennel (if you have it frozen from your garden, it adds a great flavor!)
• Salt, pepper, and red pepper flakes to taste
• A pinch of turmeric, cinnamon, and cumin
• A splash of hot water
• 2 eggs
• A handful of grated kefalotyri cheese (or any cheese you prefer)
• Olive oil for cooking
• Optional: butter for mashed potatoes (I skipped this for a lighter version)
• 1 tablespoon lemon juice

Instructions:

Boil the Potatoes: First, boil the potatoes in salted water until tender. Now, a little tip: don’t chat too much with the neighbors like I did! I ended up over-boiling mine, so they became a bit too soft for "perfect" mashed potatoes. But don’t worry, you’ll be fine if you keep an eye on them!

Prepare the Meat: While the potatoes are boiling, heat some olive oil in a pan and sauté the onion and garlic. Once they're soft, add the ground meat and cook until it starts to brown. Pour in the red wine, if using, and let it reduce for a couple of minutes. Then, add the grated tomatoes, tomato paste, bay leaves, and fresh herbs — a bit of oregano, basil, parsley, and even some fennel if you have it from your garden or the freezer.

Spice It Up: Season with salt, pepper, red pepper flakes, turmeric, cinnamon, cumin, and a splash of hot water. Let this simmer until the meat is well-cooked and the sauce thickens up nicely. You want the sauce to be just a bit wet but not too runny.

Make the Mashed Potatoes: Once the potatoes are done, drain them and mash them with olive oil, eggs, salt, and a little lemon juice. Skip the butter if you want to keep it lighter! I didn't add butter for a healthier version, but you can if you prefer it richer.

Assemble the Dish: Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil. Now, carefully shape the mashed potatoes into little "nest" shapes in the dish. If your potatoes are a little too soft (thanks to the over-boiling), just wet your hands slightly to help form the nests.

Layer and Bake: Spoon the meat mixture into each potato nest. Top with some grated kefalotyri cheese and a little gouda if you like extra cheesy goodness. Pop the dish in the oven for about 10-15 minutes, until the cheese is melted and bubbly.

Final Touches:

While your dish is baking, you can prepare a quick and fresh salad to go with it. I made one with tomatoes, onion, bell pepper, wild rocket, a little garlic, olives, and a drizzle of olive oil, vinegar, and a pinch of oregano.

And there you have it! A surprisingly delicious meal that was made on the fly, despite a little mishap with the potatoes. Don’t forget — if you’re making this, make sure not to over-boil your potatoes like I did, and everything will turn out just right!

Enjoy this dish with your loved ones, and don’t be afraid to experiment in the kitchen — sometimes the best meals come from happy accidents!

Καλή όρεξη!