Minced meat – puree – peppers – casserole

Ingredients for 2 servings:

• 500 g potatoes
• 500 g Mett, Thuringian style
• 1 jar bell pepper(s)
• 1 bunch of parsley
• 1 cup of cream
• 1 vegetable stock cube
• 1 piece(s) herb butter
• 200 g cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes in the vegetable stock until very soft. Then mash them and add the cream until you have a purée that is not too thick. Season generously with salt, pepper, and nutmeg. Pour half of the purée into a baking dish and smooth it down. Brown the minced meat thoroughly and season with salt, pepper, and paprika if desired. Add the herb butter and let it melt. Then add the drained bell peppers and heat over a low heat. Finally, add the roughly chopped parsley to the pan. After 2-3 minutes, spread the minced meat mixture over the mash in the baking dish. Now pour the second half of the purée over the minced meat and smooth it down. Finally, sprinkle the cheese on top and bake at 180 degrees Celsius until the cheese is nicely melted.