Potato and minced meat casserole with carrots and feta

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 8 m.-sized potatoes
• 6 m.-large carrot(s)
• 250 g feta cheese
• 2 cloves garlic
• 2 shallots
• 85 g olives, black (drained weight)
• 5 peppers, green, pickled, chopped
• 200 ml cream
• 2 tbsp tomato paste
• 300 g cheese, grated
• 6 basil leaves
• 1 tsp herbs de Provence
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Greek-inspired casserole, easily adapted to vegetarian dishes

Cut the potatoes and carrots into approximately 3 mm thick slices. Finely chop the shallots and garlic cloves. Brown the minced meat, shallots, and garlic in a pan until the meat is free of any raw bits. Then add the cream and tomato paste, and heat briefly, then add the potatoes and carrots. Add salt, pepper, Provençal herbs, chopped basil leaves, olives, and chopped chili peppers, and let everything simmer for a few minutes, stirring occasionally. Finally, add the feta cheese, stir well, and let simmer briefly again. Transfer everything to a baking dish and sprinkle with grated cheese, if desired. Bake for approximately 20-30 minutes at approximately 200°C (convection oven).