Minced meat casserole with potatoes and coconut milk

Ingredients for 6 servings:

• 800 g minced meat, mixed
• 10 m.-sized potatoes
• 2 stalk(s) leeks
• 2 onions
• 2 garlic cloves
• 3 tomatoes
• 450 ml coconut milk
• 2 tsp salt
• ½ tsp sweet paprika powder
• 1 pinch of ginger
• 1 pinch(s) rosemary
• 1 pinch(s) thyme
• 1 pinch(s) of pepper
• 2 tbsp oil
• 1 pinch of chili powder
• 6 slices of cheese (Gouda)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the minced meat with finely chopped garlic, pepper, rosemary, thyme, and about 1 teaspoon of salt. Brown in a pan with a little oil until no pink anywhere, then set aside. Sauté the leeks and onions in a pan with a little oil, then set aside. Wash and peel the potatoes and cut into very thin slices. Wash the tomatoes and cut into small pieces. Mix the coconut milk with 1 teaspoon of salt, paprika, pepper, chili powder, and ginger until smooth. Layer in a glass baking dish: one layer of potatoes, then one layer each of minced meat, leeks/onions, potatoes, minced meat, tomatoes, and potatoes. Pour the coconut milk over the potatoes and finally top with the cheese slices. Cover the baking dish with a lid (or use aluminum foil if necessary) and bake in a preheated oven for 90 minutes. Temperature: 180°C, without fan.