Vegetable mince pan with herb curd

Ingredients for 2 servings:

• 1 kg potatoes
• 3 red bell peppers
• 3 carrots
• 3 onions
• 500 g minced meat
• 400 g quark with herbs
• 1 cup crème fraîche
• 1 pack of herbs (8-herb mix, frozen)
• 3 sprigs of thyme
• 2 tsp oregano
• salt and pepper
• Paprika powder
• lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and slice the potatoes. Line a baking sheet with parchment paper and place the potato slices close together on the sheet. Sprinkle with salt, pepper, and paprika. Bake in the oven at 200 degrees Celsius (convection oven) for about 25-30 minutes. Halfway through the cooking time, turn the potatoes over one at a time and sprinkle the other side with salt, pepper, and paprika. Dice the onions, slice the peppers, and slice the carrots. Fry the onions in oil and add the meat until crumbly. Season with salt and pepper. After about 10 minutes, add the peppers and carrots. Mix the quark with the crème fraîche and season with salt, pepper, and lemon juice. Toss the cooked potatoes with the vegetables and place in a baking dish. Let stand in the oven for another 5-10 minutes. Then sprinkle with thyme and oregano. Serve the quark separately from the pan (as a sauce). Variation: Brush the potatoes on the baking tray with oil before sprinkling with the spices.