Greek Shepherd Pot

Ingredients for 6 servings:

• 1 jar feta cheese, marinated in oil, diced
• 200 g feta cheese, diced
• 750 g minced meat, mixed
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), green, diced
• 600 g fresh mushrooms, sliced ​​(egg slicer)
• 3 cups of crème fraîche
• 1 tbsp herbs de Provence
• salt and pepper
• some sauce thickener, light

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Drain the feta cheese from the jar in a sieve and collect the oil and herbs. Heat some of the oil in a pan and fry the minced meat until crispy. Add 2/3 of the mushrooms and fry. Reserve the rest of the mushrooms for garnishing. Briefly sauté the diced red and green bell peppers. Add 3 cups of crème fraîche and season with the herbs, salt, and pepper. Thicken the mixture a little more with a light sauce thickener. Take a baking dish. Now add a layer of the minced meat and vegetable mixture, then top with some diced feta (without herbs). Continue alternating layers until the baking dish is full. Spread the feta cheese and herbs from the jar on top, then arrange the reserved mushrooms on top. Cover the baking dish completely with aluminum foil. Bake in the oven at 200°C for about 40 minutes. Serve with white bread and white or red wine, and wash it down with a nice glass of ice-cold ouzo. The recipe sounds complicated, but it’s actually very simple to make.