Farmer's pot with leeks and carrots

Ingredients for 4 servings:

• 500 g minced meat, mixed or beef
• 500 g potatoes, waxy
• 500 g leek
• 400 g carrot(s)
• 750 ml vegetable stock
• 200 g double cream cheese
• 2 onions
• 2 garlic cloves
• 3 tbsp sunflower oil or rapeseed oil
• 2 tsp sweet paprika powder
• salt and pepper
• Parsley

Instructions

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

Wash the potatoes and carrots, peel both, and dice (potatoes about 2 cm and carrots 1 cm). Trim and wash the leeks, then slice them into fine rings. Peel the garlic cloves (they will be pressed later) and dice the onions. Prepare the vegetable stock. Heat 2 tablespoons of vegetable oil in a large pot and fry the minced meat over high heat. Season with a pinch of salt. Add the onions to the minced meat and sauté briefly, then press in the garlic cloves and season with 2 teaspoons of paprika. Sauté everything together again briefly. Add another tablespoon of vegetable oil to the pot, add the potatoes, leeks, and carrots, and sauté briefly. Now deglaze with the vegetable stock. Cover the pot and simmer on medium heat for about 20 minutes. Finally, stir in the cream cheese, season with salt, pepper, and paprika, and bring back to a boil briefly. Before serving, sprinkle with fresh parsley and serve with white bread or farmhouse bread.