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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
It 's very traditional dutch meal and a very loved recipe in our family. Sauerkraut can be eaten raw and need - especially for stew - only to be heated. Any combination is possible but this is my favourite choice.


  • 1 kg of potatoes
  • 1 onion
  • 200g of corn (mince meat)
  • 1 tsp of butter
  • 1/2 a cup of milk
  • 125g of mozzarella
  • 600g of drained sauerkraut
  • salt and pepper
  • gravy


  • STEP 1
    Peel the potatoes. Slice in half and quarters. Now they should be roughly the same size. Boil for fifteen minutes and check if they are tender and smooth.
  • STEP 2
    Drain the potatoes and return to the stove for a couple of minutes to dry them out.
  • STEP 3
    Mash your potatoes. Add in the butter, milk and mozzarella.
  • STEP 4
    Thinly, cut the onion. Smother oil in the pan. Place the onion into the pan and heat for two minutes.
  • STEP 5
    Drain the sauerkraut (keep the liquid in case you prefer your stew more sour) and add to your mash.
  • STEP 6
    Next is to add your choice of meat. I like corn mince with an onion, in this case let it simmer for 10 minutes (adjust time if you use fresh mince meat/bacon).
  • STEP 7
    Mix in the mincemeat/onion and stir until all ingredients are mixed.
  • STEP 8
    Place in a oven dish and sprinkle with the breadcrumbs.
  • STEP 9
    Bake for 20 minutes without covering so that the top can get a crispy finish.
  • STEP 10
    Make your own gravy. I like the gravy a bit thicker than I normally have with a roast meal.

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