Summary

Ingredients

• 500 g potato (s), waxy
• 250 g minced meat, half and half
• 50 g bacon, lean
• 1 medium onion (s)
• 1 vegetable, pak choi (or about 500g Swiss chard)
• 100 g mushrooms, fresh
• 1 teaspoon herbs, Provence
• 100 ml vegetable stock
• 200 g feta cheese
• 3 tablespoon olive oil
• Fat, for the shape

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Instructions

1. First boil the potatoes, peel them, let them cool and dice them approx. 1 cm in size.
2. Wash, clean and roughly chop the pak choi. Finely chop the onion, clean and quarter the mushrooms.
3. Sear the bacon and minced meat in a large pan in olive oil for about 3 minutes, season with salt and pepper, add the finely chopped onion and fry for another 2 minutes. Fold in the pak choi and mushrooms and fry for another 3 minutes. Mix in the potato cubes, season with herbs from Provence, deglaze with vegetable stock and fry for another 3 minutes.
4. Pour the mixture into a greased casserole dish and crumble the feta cheese over it. Cover the mold with aluminum foil and bake for 20 minutes at 200 ° C in the preheated oven.
5. Then switch to the grill, remove the aluminum foil and gratin the whole thing for about ten minutes without the cheese browning.