Greek potato casserole

Ingredients for 2 servings:

• 600 g jacket potatoes, already cooked and peeled
• 100 g soy granules, alternatively turkey strips
• 250 ml tomatoes, pureed
• 1 tbsp tomato paste
• 1 onion(s)
• 1 garlic clove(s)
• 1 medium-sized bell pepper(s)
• 100 g feta cheese
• Thyme
• 100 ml milk
• 10 g butter
• 1 tbsp flour
• nutmeg
• Thyme
• oregano
• Vegetable stock powder
• Parsley, finely chopped
• salt and pepper
• Paprika powder
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian, alternatively with turkey

Soak the soy granules in cold water for a maximum of 10 minutes. Dice the onions and garlic and fry in a pan with 1 tablespoon of oil, then add the drained soy granules (or turkey strips) and fry vigorously for about 5 minutes. Mix the passata with the tomato paste and add to the granules along with about 1/2 glass of water. Dice the bell pepper and add it as well. Reduce the heat to low and simmer gently for about 20 minutes. Season to taste with the spices, stirring occasionally. Preheat the oven to 180°C (top/bottom heat). Meanwhile, melt the butter in a saucepan, add the flour, mix well, and deglaze with milk (classic béchamel). Season generously with nutmeg, pepper, and vegetable stock. Finely chop the feta cheese. Thinly slice the potatoes and layer half of them in a greased casserole dish. Now season the soy mixture generously and pour it over the potatoes. Sprinkle the feta cheese over the top and arrange the remaining potatoes on top in a shingle pattern. Pour the béchamel sauce over the potatoes and bake the casserole in the oven for about 45 minutes.