John Myers
Potato and Sheep Cheese Casserole with Minced Lamb
The perfect potato and sheep cheese casserole with minced lamb recipe with a picture and simple step-by-step instructions.
- 1 kilo Potatoes
- 500 g Minced lamb
- 400 g Sheep cheese
- 1 Onion
- 2 Garlic cloves
- 1 a cup Cream
- Salt
- Pepper
- Chili powder
- Dried oregano
- Dried rosemary
- Dried thyme
- Vegetable broth
- Peel the potatoes, cut them into slices and cook them almost cooked in the vegetable stock.
- Peel the onion and garlic, dice and sauté in the oil until translucent, add the minced meat and fry until crumbly, season with salt, pepper, chilli and herbs, deglaze with a dash of the potato-vegetable stock and the cream.
- Cut the sheep’s cheese into cubes.
- Drain the potatoes.
- Mix the potatoes with the minced meat and sheep’s cheese in a baking dish and bake in a preheated oven at 200 ° C for about 30 minutes
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