Potato casserole with minced meat and vegetables

Ingredients for 3 servings:

• 4 large potatoes, mostly waxy
• 1 small onion(s)
• ½ tsp oregano
• ½ tsp thyme
• 2 tbsp tomato paste
• 200 ml sweet cream
• 300 ml broth
• 2 tbsp flour
• 2 tbsp oil
• 500 g minced beef
• 1 m.-sized carrot(s)
• 2 tomatoes
• some salt
• some pepper
• 1 pinch of garlic powder
• 200 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Boil the potatoes in a little salted water for 15-20 minutes. In the meantime, clean and quarter the vegetables. Peel the onion and dice finely. Heat a little oil and sauté the onions until translucent. Add the minced meat, season with salt and pepper, and fry until well-tendered. Add a pinch of garlic, thyme, and oregano. Stir in the vegetables and fry briefly. Remove the pan containing the minced meat and vegetable mixture from the heat and preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat a little more oil in a new pot, sauté the flour, and deglaze with the cream and stock. Bring everything to a boil, stirring constantly. Add the tomato paste and a pinch of pepper. You don’t need any additional salt here; the stock is salty enough! Add half of the cheese to the sauce and stir until the cheese melts in the sauce. Peel the potatoes, slice them, and place them in a baking dish. Spread the minced meat and vegetable mixture on top and sprinkle with the remaining cheese. Place the casserole dish in the oven for 20 minutes, and bake the cheese until golden brown.