Greek Shepherd's Pot

Ingredients for 4 servings:

• 150 g feta cheese, diced (e.g. Patros)
• 200 g feta cheese in one piece
• 750 g minced meat of your choice (lamb is also welcome)
• 600 g mushrooms, fresh
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 3 cups of crème fraîche
• 1 tbsp herbs de Provence
• salt and pepper

Instructions

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

something hearty

Pour the diced feta cheese into a sieve, reserving the oil. Brown the minced meat in three tablespoons of the oil from the jar. Wash the mushrooms. Trim and chop the stems, setting the heads aside for now. Add the stems to the minced meat and fry. Clean and deseed the bell peppers, then cut them lengthwise into strips. Add to the minced meat and sauté for five minutes. Fold in the crème fraîche and herbs, season with salt and pepper. Transfer everything to an ovenproof dish. Slice the mushroom heads and arrange them on top in a shingle-like pattern. Cover and bake in a preheated oven at 200°C (top/bottom heat) (gas mark 3, fan oven 170°C) for about 20 minutes. Crumble the feta in one piece and sprinkle it over the shepherd’s pot along with the cheese cubes. Bake for another 20 minutes. Serve hot.