How to cook
Peel the potatoes, wash them and cut them into small cubes. Chop the onions finely and braise them in a little oil. Add the mince and stir until it's braised as well. Add the paprika, savory, stir and remove from the heat.
Transfer to a large bowl, put in the chopped potatoes, salt and stir. Put some of the mixture into clay pots but don't fill them up all the way.
Dilute the tomato paste in warm water and pour enough of it in the clay pots to reach the top of the ingredients. Put them in a cold oven and bake at 392°F (200 °C) about 40 min.
In the meantime, make the topping. Braise the flour in a large container with a little oil. Gradually pour in the hot milk, all while stirring nonstop.
Once it thickens, turn off the stove. Beat the yoghurt with the eggs and add to the sauce. Salt and stir. Take the ready clay pots out and pour the topping over them. Return to the oven for the topping to crisp briefly.