Greek potato casserole
easy
60 mins
60 mins
Ingredients
- 750 g Potatoes
- 150 g green beans
- 7-10 Tbsp Salt
- 1 (approx. 200 g) Courgette
- 1 (approx. 175 g) red pepper
- 2 Tomatoes
- 2 Garlic cloves
- 2 tablespoons (10 g each) Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried rosemary
- 250 g Minced beef
- 1 tablespoon (16 g) Tomato paste
- 1 (10 g) coated tbsp. flour
- 7-10 Tbsp Cayenne pepper
- 250 ml Vegetable broth (instant)
- 75 g Sheep's cheese light 8 % fat
- 7-10 Tbsp Rosemary
Directions
- 1
Wash the potatoes and cook for 15-20 minutes in boiling water. Then rinse with cold water, peel and leave to rest. In the meantime clean and wash the beans and cut them into bite-sized pieces. Cook in boiling salted water for about 20 minutes, drain.
- 2
Clean and wash the zucchini, peppers and tomatoes. Cut the zucchini into thin slices, the peppers and tomatoes into pieces. Peel garlic and press it through a garlic press. Heat the oil. Fry garlic, zucchini and bell peppers in it.
- 3
Season with salt, pepper and dried rosemary. Push the vegetables aside, add the minced meat and fry over a high heat for about 7 minutes. Stir in tomato paste, dust with flour. Season with salt and cayenne pepper.
- 4
Deglaze with broth, add tomatoes, simmer for 5 minutes. Cut potatoes into slices. Mix the prepared minced potatoes and beans. Fill the mincing pan and potato slices into a casserole dish. Finely dice the feta cheese and sprinkle over it.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Serve garnished with rosemary.
Nutrition Facts
390 kcal
36 g
16 g
25 g
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