There are three preparations that have to be prepared separately. First the mashed potatoes. And I'm not going to bore you with its recipe. That is basic knowledge for a hobby cook. Then the apple sauce. Depending on your preference and the apples you use, you can add some sugar or sweetener. I did not do that. The apples were boiled in a little water and without any other additives. The third preparation is a layer minced meat. I opted for pure beef. You fry it in a little butter, until (so to speak) all meat pellets are loosely in the pan. In another pan, fry finely chopped onion until it caramelises. Mix this with the minced beef and season with salt and pepper, both from the mill. The rest is build up in an oven dish. In some recipes of hot lightning the puree is mixed with the applesauce. I have chosen 3 separate layers. Starting with the layer of minced beef, applesauce on top and sealing with puree.

Hot lightning - Hete bliksem 

mashed potatoes sour apples sugar or sweetener minced beef
Hot lightning originates from a Limburg regional dish known in both the Dutch and Belgian part of Limburg. In Germany it is called "Heaven and Earth" (Himmel und Erde), referring to the apples (heaven) and the potatoes (earth). The name 'hot lightning' would refer to the apples, which retain their heat longer and provide an unexpectedly hot temperature experience if you take a scoop of this dish if it just comes out of the oven. The recipe apparently dates from the period in which the potato was introduced in our regions. This is the result of an experiment to combine indigenous cultivation (the apple) with the new products such as the potato. In some recipes the puree is mixed with the applesauce and served without mince as a side dish with fried black pudding, bacon or other meat preparation.
onion pepper and salt butter bread-crumbs
Put a few blocks of butter on top and finish with breadcrumbs. Put the oven dish in a preheated oven for 30 minutes at 185°C, the last minute under the grill until the breadcrumbs turn colored.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Hot lightning -

Hete bliksem   

mashed potatoes sour apples sugar or sweetener minced beef
onion pepper and salt butter bread-crumbs
There are three preparations that have to be prepared separately. First the mashed potatoes. And I'm not going to bore you with its recipe. That is basic knowledge for a hobby cook. Then the apple sauce. Depending on your preference and the apples you use, you can add some sugar or sweetener. I did not do that. The apples were boiled in a little water and without any other additives. The third preparation is a layer minced meat. I opted for pure beef. You fry it in a little butter, until (so to speak) all meat pellets are loosely in the pan. In another pan, fry finely chopped onion until it caramelises. Mix this with the minced beef and season with salt and pepper, both from the mill. The rest is build up in an oven dish. In some recipes of hot lightning the puree is mixed with the applesauce. I have chosen 3 separate layers. Starting with the layer of minced beef, applesauce on top and sealing with puree.
Hot lightning originates from a Limburg regional dish known in both the Dutch and Belgian part of Limburg. In Germany it is called "Heaven and Earth" (Himmel und Erde), referring to the apples (heaven) and the potatoes (earth). The name 'hot lightning' would refer to the apples, which retain their heat longer and provide an unexpectedly hot temperature experience if you take a scoop of this dish if it just comes out of the oven. The recipe apparently dates from the period in which the potato was introduced in our regions. This is the result of an experiment to combine indigenous cultivation (the apple) with the new products such as the potato. In some recipes the puree is mixed with the applesauce and served without mince as a side dish with fried black pudding, bacon or other meat preparation.
Put a few blocks of butter on top and finish with breadcrumbs. Put the oven dish in a preheated oven for 30 minutes at 185°C, the last minute under the grill until the breadcrumbs turn colored.
a recipe guide for the amateur chef Belgian Cuisine