Shepherd's casserole

Ingredients for 4 servings:

• 800 g potatoes
• Water, salted
• 150 ml milk, hot
• 60 g butter
• Salt
• Nutmeg, grated
• 0.2 g saffron
• 2 onions
• 2 garlic cloves
• 600 g minced lamb or beef
• 300 g zucchini
• 2 bell peppers, red
• 200 g sheep’s cheese
• Pepper, freshly ground
• chili powder
• Thyme, shredded

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and rinse the potatoes, then cook in boiling salted water for 20-25 minutes. Drain and allow to cool. Immediately press the potatoes through a potato ricer. Add the milk, half of the butter, salt, nutmeg, and saffron, and mix well. Peel the onions and garlic and finely dice. Brown the minced meat in a dry pan, stirring until crumbly. Dice the onions, garlic, zucchini, and bell peppers, add to the minced meat, and fry briefly. Dice the feta cheese and stir in. Season with salt, pepper, chili, and thyme. Then place the meat and vegetable mixture in a large, greased casserole dish and press down lightly. Spread the mashed potatoes on top and dot with the remaining butter. Top/bottom heat: 200°C, fan oven: about 180°C, gas mark 3-4.