John Myers
Ingredients for 4 servings:
- 500 g potatoes, waxy
- 400 g minced beef or mixed minced meat
- 300 ml vegetable stock
- 200 g sour cream
- 100 g processed cheese
- 200 g sheep’s cheese or feta cheese
- 1 rosemary sprig(s)
- 4 sprigs of thyme
- 2 shallots
- 2 garlic cloves
- some stalks of parsley, flat or chives
- salt and pepper
- coriander
- Paprika powder
- chili flakes
- Olive oil for frying
- Butter for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes
Wash the potatoes and boil in salted water for 20 minutes. Drain the potatoes and let them cool, then peel them. Cut the potatoes into thin slices and place them in a buttered baking dish. Preheat the oven to 185°C fan/convection oven. Brown the minced meat in a pan with oil and season with salt and pepper. Briefly fry the finely diced shallots, crushed garlic, and a little chili, then deglaze with vegetable stock and reduce slightly. Stir in the cream cheese and sour cream. Mix the chopped parsley or chives and the torn and chopped rosemary and thyme into the minced meat mixture and simmer until creamy. Season the sauce with salt, pepper, and coriander. For a spicy twist, add a little chili. Spread the meat sauce evenly over the potato slices. Crumble the feta cheese over the top. Sprinkle the surface with a little paprika. Place the casserole dish in the preheated oven and bake at 185°C fan oven for about 35 minutes until browned.
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