Greek minced meat and potato casserole with peas

Ingredients for 4 servings:

• 400 g minced meat
• 4 large potatoes
• 2 handfuls of peas, frozen
• 1 pack of feta cheese, approx. 200 g
• 1 onion(s)
• some salt and pepper
• n. B. herbs
• 400 ml milk
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the potatoes, slice them thinly, and set aside. Tip: I usually slice them with a slicer. This ensures even, thin slices and even cooking. Peel and dice an onion. Brown it in a pan with the minced meat in a little rapeseed oil. Season with salt and pepper. While the minced meat is cooking, layer the potato slices in a greased baking dish. Spread the browned minced meat, peas, and feta cheese on top of the potato layer. Mix the milk, salt, pepper, and herbs for the sauce in a measuring jug. Tip: I like to use garden herbs like thyme, rosemary, and parsley best, or vary them according to your imagination and taste. To make the sauce creamier, you can add a 200g pack of cream cheese or use cream instead of milk. This will make the dish more substantial. Bake in a preheated oven at 180°C for about 45 minutes on the middle rack until golden brown.