John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 1 broccoli
- 2 pointed peppers
- 1 shallot(s)
- 1 tbsp tomato paste
- 125 ml vegetable stock
- 1 can tomatoes, chopped
- 100 ml cream
- 1 pack of feta cheese, approx. 200 g
- e.g. salt and pepper
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
vegetarian
Boil the potatoes with their skins on for about 30 minutes. Chop the broccoli and add it to the boil for about 3 minutes at the end. Drain the potatoes and broccoli and rinse with cold water. Peel and slice the potatoes. Chop the bell pepper and shallot and fry them in a pan. Add a little tomato paste and fry briefly. Pour in the vegetable stock and simmer for about 5 minutes. Then add the chopped tomatoes and simmer for another 5 minutes. Add the cream and season the sauce with salt and pepper. If desired, you can also add other spices, such as oregano, chili, or herbs de Provence. Layer the potatoes in a baking dish, season with salt and pepper. Add some of the broccoli and pour some of the sauce over it. Repeat this process until the baking dish is full. Crumble the feta and cover the casserole with it. Preheat the oven to 220 degrees top/bottom heat and bake the casserole for 20 – 25 minutes until the feta is lightly browned.
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