Potato and minced meat casserole with peppers

Ingredients for 2 servings:

• 500 g potatoes
• 1 m.-sized onion(s)
• 2 cloves garlic
• e.g. olive oil
• 200 g minced meat, mixed
• e.g. salt and pepper
• e.g. cumin
• e.g. paprika powder
• 1 tbsp, heaped tomato paste, more if needed
• 200 ml cream
• 100 ml milk
• 1 tsp, heaped broth
• e.g. cayenne pepper
• n. B. Thyme
• 200 g cheese, grated
• 200 g bell pepper(s), cut into strips
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

First, peel and slice the potatoes. Then cook them in boiling salted water for 5 minutes until al dente. Finely chop the onions and garlic. Preheat the oven to 180°C (fan oven). Add oil to a pan and fry the minced meat, onions, and garlic until well-cooked. Meanwhile, season the minced meat with salt, pepper, cumin, and paprika. Then add the tomato paste. Once everything is well-cooked, deglaze with the cream and milk. Now add the stock, a little more tomato paste if desired, cayenne pepper, and thyme. Once everything has boiled, stir in about 80g of the grated cheese. Add the strips of bell pepper and let everything cook for a few more minutes. Then grease the baking dish and add everything. Sprinkle the remaining cheese over the casserole. Bake the casserole in a preheated oven at 180°C for about 25-30 minutes until golden brown.