Vegetable mince pan

Ingredients for 4 servings:

• 600 g potatoes
• 3 tbsp oil
• 2 onions
• 600 g minced meat, mixed
• 2 tsp tomato paste
• 1 bell pepper(s), red
• ½ tsp vegetable broth, instant
• 1 pack of tomatoes, pureed
• salt and pepper
• 3 tbsp crème fraîche
• 1 bell pepper(s), green
• 150 ml water, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into wedges. Heat the oil in a pan and fry the potato wedges on all sides for about 10 minutes. Peel and dice the onions. Trim and wash the bell peppers and chop them roughly. Season the potatoes with salt and pepper. Remove and set aside. Brown the minced meat in the same pan in the frying fat. Add the diced onion, pieces of bell pepper and tomato paste and fry. Pour in 150 ml of hot water and the passata, stir in the stock powder and simmer everything for about 2 minutes. Mix in the potatoes and heat through in the sauce. Pour on the crème fraîche. My tip: I like to add a bit more spice, for example, some hot paprika.