Potato Mince Casserole with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small
- 1 bunch spring onion (s)
- 3 tomato (s)
- 3 tablespoon oil
- salt
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- Pepper, fresh ground white
- 1 teaspoon thyme, dried
- 200 g sheep cheese
- 250 g sour cream or firm sour cream
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Note from the chef`s editorial team: Depending on the type of potato and the size used, you may have to pre-cook the potatoes so that the specified time comes. Small potatoes are explicitly used here. These are from an early harvest and therefore cooked faster.
- Peel, wash and halve the potatoes. Clean and wash the spring onions and cut into small pieces. Clean and wash tomatoes and cut into thin slices.
- Heat 2 tablespoons of oil in a pan. Fry the potatoes in it, turning, for about 10 minutes. Season well with salt. Fold in the spring onions and remove everything from the pan. Heat the rest of the oil in the pan, fry the minced meat in it for approx. 10 minutes, turning, add the tomato paste. Season with salt, pepper and thyme. Fold in the prepared potato mixture and tomatoes and pour everything into a baking dish. Spread the sheep`s cheese in pieces over the top. Mix the sour cream and eggs gently, season again with salt and pepper and pour the sour cream over the casserole. Baked in a preheated oven to 200 degrees for about 20-30 minutes.
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