Summary

Ingredients

• 750 g potato (s)
• 200 ml milk
• 300 g minced meat, mixed
• 1 onion (s)
• 1 small Glass tomato peppers, cut into strips (drained weight 65 g)
• 1 tomato (s), sliced
• cheese, grated
• salt and pepper
• nutmeg
• Paprika powder

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Instructions

1. Peel the potatoes, boil them in salted water, let them evaporate and mash them. Stir with hot milk until smooth, so that a creamy puree is created. Season with salt and nutmeg.
2. In the meantime, fry the minced meat in a pan and season with salt and pepper. Peel and chop the onion and add. Drain the tomato peppers, add and cook for about 15 minutes.
3. Layer half of the puree in a baking dish (or in the soaked Römertopf), spread the minced paprika mixture on top and then top it off again with the mashed potatoes. Sprinkle with the cheese and spread the sliced, lightly salted tomato on top.
4. Cook the casserole for about 40 minutes at 180 ° C - 200 ° C in a preheated oven.
5. Tip: I lightly sprinkle the top layer of puree with breadcrumbs and sprinkle the cheese over it, this creates a crispy crust.
6. Nutritional value per serving: approx. 700 kcal, 25 g fat