Potato and vegetable casserole

Ingredients for 4 servings:

• 500 g minced meat of your choice
• 1 kg potatoes, waxy
• 750 g vegetables of your choice and season (also frozen)
• 1 bell pepper(s), red
• 250 g cheese, grated
• 250 ml sour cream or sweet cream
• 250 ml milk
• 2 tbsp broth
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 2 tsp salt
• 1 onion(s), diced
• 2 tbsp oil
• 1 egg(s)
• 1 clove(s) garlic
• nutmeg
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with and – for vegetarians – without minced meat

Fry the onion in a little hot oil, then add the minced meat and fry until well browned. Add half of the spices and season with salt and a little pepper. Let the pan cool. Preheat the oven to 200°C fan/convection oven. Peel the potatoes and cut into approximately 1 cm thick cubes. Trim and dice the vegetables (or use a bag of frozen vegetables). Grease a large casserole dish (pay attention to the size; everything should fit) with a little margarine or butter. Layer the potatoes first, then the vegetables, and then top with the minced meat and cheese (not for vegetarians, of course). Whisk the sour cream with the milk, eggs, crushed garlic, grated nutmeg, a little pepper, and the remaining spices. Finally, pour the mixture over the casserole. Place in the hot oven and bake for about 1 hour. Remove the lid after 45 minutes to brown the crust. Serve with salad or bread.