John Myers
Ingredients for 3 servings:
- 700 g potatoes (preferably waxy ones)
- 300 g minced meat (mixed or just beef)
- 2 onions
- 2 garlic cloves
- 1 tsp vegetable broth (instant)
- 1 cup sour cream
- ½ cup Cremefine
- salt and pepper
- 1 tbsp thyme (shredded)
- olive oil
- 1 package feta cheese (sheep’s cheese feta)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Cook delicious food without ready-made products
Brown the minced meat in a deep pan (with a lid). Peel and dice the onions, add them, and sauté until translucent. Meanwhile, peel, wash, halve, and thinly slice the potatoes. Preheat the oven to 180°C (or 200°C without fan). Once the meat is browned, add about 1/8 liter of water and the broth. Add the sour cream and crème fraîche and mix well. Peel the garlic, chop it into small pieces, and add it to the pan. Now add the potatoes and plenty of pepper, salt, and thyme (leave a little extra). The potatoes should just be covered; if they aren’t, carefully add a little more water. Simmer everything for about 5 minutes over medium heat with the lid closed. Add a little olive oil to a baking dish and spread it around the bottom and sides with kitchen paper. Transfer the contents of the pan to the baking dish and smooth it out so that no potato pieces are sticking out. Now crumble the feta on top (quick tip: wear disposable gloves, as it’s quite messy). Sprinkle the remaining thyme over the top. Bake in the oven for 20-25 minutes.
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