Sauerkraut

Name: Sauerkraut
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 6
Cuisine: Dutch

Ingredients

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.