Greek potato and minced meat casserole

Ingredients for 4 servings:

• 400 g minced lamb or beef
• 850 g potatoes, peeled
• 1 large onion(s)
• 3 cloves garlic
• 1 large carrot(s)
• 1 large bell pepper
• 1 tbsp tomato paste
• 500 ml tomato(s), pureed
• 350 g green beans
• 1 large eggplant(s)
• 1 point feta cheese
• Salt
• pepper
• Cinnamon
• Thyme
• rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

with beans, eggplant and feta

Cut the potatoes and carrots into approximately 3 mm thick slices; halve the potatoes first if using very large ones; cut the eggplant into approximately 5 mm thick slices. Dice the onions, finely chop the garlic, and roughly dice the bell peppers. First, brown the minced meat in olive oil, then add the onions, garlic, carrots, potatoes, and tomato paste, and continue to cook for about 4 minutes to develop a light roasted aroma. Deglaze the dish with the passata, stir in the diced bell peppers, and simmer gently for about 10 minutes with the lid half-open. Season to taste with a pinch of cinnamon, plenty of salt, pepper, thyme, and rosemary (add a level or heaped tablespoon of each of the herbs to taste). Stir the green beans into the potato and minced meat mixture, then transfer everything to a sufficiently large casserole dish. Cover the mixture with the eggplant slices until they are evenly distributed. Drizzle with a little olive oil, season lightly with salt (not too much, as the feta also adds flavor), and sprinkle with some thyme. Finally, crumble the feta evenly over the top and place it in the oven. Bake the casserole in a preheated oven at 180°C (top/bottom heat) for about 30 minutes.