Minced pepper pan with crème fraîche

Ingredients for 4 servings:

• 600 g potatoes
• 4 tbsp oil
• salt and pepper
• 2 onions
• 2 bell peppers, red and green
• 1 stalk(s) leek
• 600 g minced meat, mixed
• 2 tsp tomato paste
• 150 ml vegetable stock
• 500 g tomatoes, pureed
• Parsley
• 100 g crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Scrub the potatoes thoroughly and cut them lengthwise into wedges. Heat 3 tablespoons of oil in a pan and fry the potatoes. Cover and fry for 20-25 minutes, turning occasionally. Season with salt and pepper. Dice the onions. Trim and chop the bell peppers. Trim, wash, and strip the leek. Heat 1 tablespoon of oil and fry the minced meat until crumbly. Add the onions, bell peppers, and tomato paste and fry for about 2 minutes. Pour in the stock and passata and simmer uncovered for about 5 minutes. Season with salt and pepper. Add the potatoes. Pick and roughly chop the parsley leaves. Serve and garnish with a dollop of crème fraîche and the parsley.