Potato Mince Casserole with Carrots and Feta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced meat, mixed
- 8 medium potato (s)
- 6 medium carrot (s)
- 250 g feta cheese
- 2 cloves garlic
- 2 shallot (s)
- 85 g olives, black (drained weiht)
- 5 hot peppers, green, pickled, chopped
- 200 ml cream
- 2 tablespoon tomato paste
- 300 g cheese, rated
- 6 basil leaves
- 1 teaspoon herbs Provence
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the potatoes and carrots into slices approx. 3 mm thick. Finely chop the shallots and the garlic cloves.
- Fry the minced meat together with the shallots and garlic in a saucepan until the meat is no longer raw. Then add the cream and tomato paste and, after heating for a short time, add the potatoes and carrots.
- Add salt, pepper, Provence herbs, chopped basil leaves, olives and chopped hot peppers and let everything stand for a few minutes, stirring occasionally. Finally add the feta cheese, stir well and let it steep again.
- Then put everything in a baking dish and sprinkle with grated cheese if you like. Baked for approx. 20 - 30 minutes at approx. 200 ° C (convection).
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