Potato casserole à la Soraya

Ingredients for 6 servings:

• 1 ½ kg potatoes
• tsp salt
• 1 dl milk
• 20 g butter
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• half bell pepper(s), red
• 200 g mushrooms
• 1 can Lentils, brown (alternatively: soy mince)
• 1 dl vegetable stock
• 3 eggs, hard-boiled
• 12 olives
• Salt and pepper, black
• e.g. paprika powder
• Cayenne pepper
• 150 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with lentils and mushrooms

Peel and dice the potatoes, then boil in boiling salted water for 20 minutes. Drain the water and mash the potatoes with milk and butter until smooth. While the potatoes are cooking, finely dice the onion, garlic, bell pepper, and mushrooms. Sauté in that order. Add the brown lentils and vegetable stock and simmer for two minutes. Chop the boiled eggs and add to the mixture. Add the olives, whole or chopped, depending on your preference (they’re easier to fish out whole if you don’t like olives). Finally, season to taste. Grease a baking dish and spread half of the mashed potatoes on the bottom. Add the entire vegetable mixture. Cover with the remaining mashed potatoes and sprinkle with grated cheese. Bake the casserole in the center of the oven at 200°C (fan oven) for about 30 minutes. Alternatively, ingredients can be replaced (e.g. mushrooms and lentils with soy mince, kidney beans, minced meat, etc.) or omitted (e.g. olives).