Potato casserole with green beans and minced meat

Ingredients for 4 servings:

• 800 g potatoes, mainly waxy
• 250 ml milk
• 20 g butter
• 1 tbsp olive oil
• 400 g minced beef
• 1 small onion(s)
• 1 clove(s) garlic
• 3 tbsp tomato paste
• ½ chili pepper(s), dried, alternatively cayenne pepper
• 3 tomatoes
• 300 g beans, green, frozen
• 150 g cheese, grated
• oregano
• Thyme
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel the potatoes, cut into large pieces, and cook in a pot with 1/2 liter of salted water for about 30 minutes. While the potatoes are cooking, heat 1 tablespoon of olive oil in a pan and fry the ground beef until crumbly and browned. Dice the onion and garlic and add to the ground beef. Fry briefly, then add tomato paste. Season with salt and pepper to taste. Add finely chopped chili, oregano, and thyme to taste. Dice the tomatoes and add to the ground beef. Sauté everything briefly. The potatoes should now be soft. Drain the cooking water and roughly mash the potatoes in the pot. Add the milk, butter, a pinch of salt, and nutmeg, and mix everything until you have a firm mash. Add the milk gradually. The mash shouldn’t become runny! Use a little less milk. It’s perfectly fine if you still have some potato pieces visible. Cook the frozen beans in salted water according to the package instructions. Drain the water and add a little butter and salt to the beans. Grease a casserole dish with butter. Spread about 2/3 of the mashed potatoes on the bottom. Add the beans and then top with the minced meat. Spread the remaining mashed potatoes over the minced meat and sprinkle everything thickly with grated cheese. Bake the casserole for about 25 minutes at 180°C (350°F) fan-assisted oven.