Minced meat, potato and pepper casserole with cream cheese

Ingredients for 2 servings:

• 5 potatoes
• 1 m.-sized onion(s)
• 1 bell pepper(s)
• 250 g minced meat, mixed
• 1 tub of cream cheese (Herbs de Provence), approx. 150 – 200 g
• 150 g grated cheese, more or less to taste
• 400 ml beef broth
• 100 ml milk
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Finely chop the onion. Dice the potatoes and bell pepper. Boil the waxy potatoes for about 15 minutes. Briefly fry the bell pepper. Season the minced meat with pepper and salt and fry with the sliced ​​onions. Carefully mix the fried minced meat, bell pepper, and potatoes and place in a casserole dish. Heat the broth, add the milk, and bring to a boil briefly. Then add the cream cheese and bring to a boil again briefly. Pour the liquid over the mixture in the dish. Sprinkle with cheese, if desired, and place the casserole in the oven at 225°C (top/bottom heat) for about 25 minutes.