Mediterranean potato and minced meat casserole

Ingredients for 4 servings:

• 5 potatoes
• 1 zucchini
• 100 g mushrooms
• 500 g minced meat
• e.g. salt and pepper
• 1 pack of feta cheese or white cheese
• 150 g cheese, grated
• 2 bell peppers, yellow and red
• e.g. olive oil
• 1 can tomatoes, peeled
• n. B. Salt
• e.g. spice mix (mojo spice) or chili
• 1 tsp thyme, approx.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

without minced meat a vegetarian dish for 2 – 3 people

Peel the potatoes and boil until al dente, then slice. Meanwhile, trim the bell peppers, finely dice them, and sauté them in a pan with olive oil for about 5 minutes. Remove the stems from the peeled tomatoes, chop them, and add them to the diced bell peppers. Season with salt, mojo seasoning (or a little chili), and about 1 teaspoon of thyme. Slice the zucchini and mushrooms. Season the minced meat with salt and pepper. Dice the feta cheese. Spread a little of the paprika sauce (just a little, not a tight layer) on the bottom of a baking dish. Then layer in the following order: potatoes, a little sauce on top (again, a little), shredded minced meat on top, and sprinkle with a little mojo seasoning (or chili). Then spread the feta cheese, zucchini, the remaining sauce, mushrooms, and finally the grated cheese. Place in a preheated oven at 175°C for about 40 minutes.