1 casserole dish
1 chopping board
Cut all the meat into small 1 cm cubes. Peel and chop the garlic with the bay leaf and thyme and then mix with the meat. Peel and slice the potatoes, onions and carrots on the mandoline.
Butter the casserole dish and then make alternate layers of potato, onion, carrot and meat, seasoning each layer with salt and pepper. Finish with a layer of potatoes.
Pour in the riesling, cover and
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