Chicory Mince Casserole with Low Carb Sheep Cheese

Summary

Ingredients

• 1 kg chicory
• 500 g minced meat
• 250 g mushrooms, fresh
• 250 g feta cheese
• 150 g Gouda
• salt and pepper
• Paprika powder
• Spice mix (minced meat spice)

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Instructions

1. Heat a large pan over medium-high heat. Fry the minced meat for 8-10 min, breaking it into small pieces, until crumbly and browned. Season well with minced meat spice, paprika, and pepper. Add minimal salt as the feta cheese is already salty.
2. Cut the mushrooms into thin slices and grate the Gouda cheese.
3. Cut off the bottom 1 cm of each chicory stalk and remove the outer leaves if necessary. Cut the chicory heads into 1 cm wide strips and cut the middle part of the stalk into thin slices. Soak all chicory pieces in lukewarm water for 5 min to remove bitterness.
4. While the chicory soaks, crumble or roughly grate the feta cheese (a hand grater works best for this).
5. Drain the chicory well in a colander.
6. Layer in a large baking dish: spread roughly 1/3 of the chicory strips on the bottom. Top with half the minced meat and half the mushrooms. Sprinkle with roughly 1/3 of the feta. Add another 1/3 of the chicory. Top with the remaining minced meat and remaining mushrooms. Sprinkle with another 1/3 of the feta. Finish with the remaining 1/3 of the chicory. Top with the remaining feta and the grated Gouda.
7. Bake in the oven at 180 °C (356 °F) on the middle rack for 40 min until the top is crispy and golden brown.