2lb fatty ground beef
1 carrot diced
1 celery diced
1 red onion diced
2 shallots diced
1 red pepper diced
3 plum tomatoes sliced
2lb Yukon gold potatoes
Fresh Horseradish
1 cup white wine
Chicken shmaltz
Directions: Preheat skillet then add beef on low flame for 25 minutes, mixing occasionally to allow beef to break into small pieces. Turn up heat to high and add carrots. Cook for 5 minutes. Then add celery, onion, shallots and pepper. Add wine and 3 dashes of salt and pepper and allow to cook for a few more minutes.
Cook potatoes whole with skin on. Do not overcook. Peel and mash potatoes, add chicken shmaltz, salt and pepper to taste and grate in fresh horseradish.
Preheat oven to 400°F
Transfer beef mixture into 9x13 pan. Top with sliced tomatoes and then spread mashed potatoes evenly on top. Make grooves in potatoes with fork for extra crispiness.
Bake for 20 minutes and broil for another 5 minutes.
Yield: 9x13 pan