John Myers
Casserole: Shepherd’s Pot Under Creme Fraiche Hood
The perfect casserole: shepherd’s pot under creme fraiche hood recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 400 g Fresh mushrooms
- 2 Red pointed peppers
- 1 Pointed peppers green
- 100 g Goat cheese
- 300 g Creme fraiche Cheese
- 1 tbsp Good mood – spice blossom preparation
- Seasoned Salt
- Colorful pepper
- Crushed red pepper
- Oil
- Clean the mushrooms and cut into slices. Wash and chop the peppers, removing the seeds.
- Put the oil in a pan and fry the minced meat in it. Then take it out. Now sauté the mushrooms in the pan, then add the peppers and cook with them.
- Mix the bell peppers and mushrooms with the minced meat and place in a small baking dish.
- Crumble the goat cheese and sprinkle on top.
- Season the creme fraiche and then spread it on top.
- Bake in an oven preheated to 175 ° C for about 20-25 minutes until the creme fraiche top has darkened.
- Can be eaten straight or with any side dish.
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