Potato and minced meat casserole

Ingredients for 6 servings:

• 1 kg potatoes
• 1 zucchini
• 2 onions
• 1 tbsp sunflower oil
• 500 g minced meat
• 2 tbsp tomato paste
• 1 pinch(s) of sugar
• 125 ml water
• 4 tsp broth powder (Rusticale)
• 200 g Gouda, grated
• 100 ml sweet cream

Instructions

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

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash the potatoes and cook in their skins for about 20 minutes. Peel and slice. Trim, wash, and slice the zucchini. Peel and dice the onion. Heat the oil in a pan and fry the minced meat until crumbly. Add the onions and fry for 2 minutes. Add the tomato paste, sugar, water, and 3 teaspoons of broth and cook for about 5 minutes, until the liquid has evaporated. Brush a baking dish with oil and line it with half of the potato and zucchini slices. Spread the minced meat mixture on top and sprinkle with half of the Gouda cheese. Arrange the remaining potato and zucchini slices on top in a shingle pattern. Bring the cream to a boil in a small saucepan and dissolve 1 teaspoon of broth in it. Pour the sauce over the casserole and sprinkle with the remaining Gouda cheese. Bake in the oven for about 30 minutes.