For the Tomato-Potato-Mâché Casserole, it is best to boil the potatoes the day before, peel them while they are still hot and let them cool. Preheat the oven to 200 degrees Celsius.
Wash the beef tomatoes, dry them, cut out the stalks and slice them. Wash the herbs, rub them really dry, if necessary select them and chop them very finely.
Peel the onion and carrot, cut into small cubes, peel the garlic and put it through the press.
Heat some olive oil in a pan and slowly sauté the onion, carrot and garlic in it, stirring for at least 5 minutes. Increase the temperature and add the minced meat to brown.
Season with herbs, salt and pepper from the mill, pour some vegetable soup, remove from heat. Butter an ovenproof dish, put a layer of sliced potatoes, season with salt and ground pepper.
Put a layer of tomato slices on top, again season with salt and pepper. Then spread the minced meat from the pan on top. Again put a layer of tomatoes on top, finish with potato slices.
Spread the butter flakes on top of the potatoes. Put the casserole in the oven for 30 – 40 minutes, the potato layer on top should take on a nice color and is allowed to get a little crispy. Arrange on plates, sprinkle with fresh chives and enjoy.