Summary

Ingredients

• 150 g feta cheese, diced (e.. Patros)
• 200 g feta cheese in one piece
• 750 g minced meat your choice (lamb, too)
• 600 g mushrooms, fresh
• 1 red pepper (s)
• 1 green pepper (s)
• 3 cups crème fraîche
• 1 tablespoon Herbs Provence
• salt and pepper

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Instructions

1. Pour the diced feta cheese into a sieve, collecting the oil.
2. Fry the minced meat in three tablespoons of this oil from the glass until brown. Wash the mushrooms. Cut and chop the stems, set the heads aside for now. Add the stalks to the minced meat and fry them. Clean and core the peppers and cut lengthways into strips. Add to the minced meat and cook for five minutes. Fold in the crème fraiche and herbs, season with salt and pepper.
3. Put everything in an ovenproof dish. Cut the mushroom heads into slices and arrange them like a roof tile.
4. Cover and bake in the preheated oven at 200 ° C top / bottom heat (gas: level 3, convection: 170 ° C) for about 20 minutes. Crumble the feta in one piece and sprinkle it over the shepherd`s pot along with the cheese cubes. Baked for another 20 minutes.
5. Serve hot.