Celery and fennel casserole

Ingredients for 4 servings:

• 4 tbsp ghee or olive oil
• 2 onions, red, diced
• ½ bunch spring onion(s), sliced ​​into rings
• 600 g minced meat, mixed
• 3 garlic cloves, finely diced
• 1 egg(s)
• ½ tsp salt
• 1 tsp brown sugar
• ¼ tsp pepper
• 400 g potatoes, cooked, sliced
• 300 g cheese (Gouda), medium-aged, grated
• 4 carrots, finely diced
• 1 bulb(s) fennel, finely diced
• 1 stalk(s) leek, cut into half rings
• 3 stalk(s) celery, finely diced
• 1 red bell pepper(s), cut into diamonds
• 1 tbsp broth, granulated
• 500 g mushrooms, sliced
• 4 tomatoes, sliced

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Sauté 1 onion and the spring onions in 2 tablespoons of ghee in a pan until translucent. Mix the minced meat, 1 onion, garlic, egg, 1/2 teaspoon salt, and 1 pinch of pepper and fry for about 5 minutes until light brown. Transfer to a baking dish (approx. 20×30 cm), arrange the potato slices on top, and cover with 100g Gouda. Braise the carrots, fennel, leek, celery, and bell pepper with 1 tablespoon of granulated stock, 1 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon pepper in 2 tablespoons of ghee for about 3 minutes until half-cooked. Add the mushrooms and braise for a further 3 minutes. Season to taste and adjust seasoning if necessary. Place everything in the baking dish, top with tomato slices, and sprinkle with the remaining Gouda. Bake in the oven at 200°C for about 25 minutes until golden brown.