Shepherd's pie with smoked meat and Delaco cheese

Ingredients

• 600 g potatoes
• 1500 ml water
• 200 g boneless smoked pork hock
• 1/2 teaspoon salt
• 200 g homemade smoked sausages
• 100 g ham
• 1 large onion (150 g)
• 15 ml oil
• 3 garlic cloves
• 100 g tomatoes in tomato sauce
• 1/2 teaspoon pepper
• 200 ml milk
• 50 g butter
• 150 g Delaco cheese

Preparation

1. Peel the potatoes, wash them and cut them into cubes. Put them in a pot with 1500 ml water, the smoked pork hock and 1/2 teaspoon salt. Boil for 20 minutes, until the potatoes are tender. 2. Cut up the sausages, ham and onion. Heat 15 ml oil in a pan and brown them for 8 minutes, until they change color. 3. Slice the garlic and add it to the pan with the tomatoes in tomato sauce and 1/2 teaspoon pepper. Simmer the mixture for 5 minutes, until it reduces a little. 4. Drain the potatoes and pork hock well. Cut the pork hock into small pieces, then mash the potatoes with 200 ml milk and 40 g butter. 5. Grease an ovenproof dish with 10 g butter. Add half the mashed potatoes, grate 75 g cheese over the top, then add half the smoked meat mixture. Cover with the rest of the mashed potatoes, then top with the remaining smoked meat and 75 g grated cheese. 6. Bake the pie for 12 minutes at 200°C, until the cheese melts.