Greek style hack casserole

Name: Greek style hack casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1 collar Spring onions; 3 Tomatoes; 3 TABLESPOONS oil, salt, white pepper; 500 g ground meat; 2 TABLESPOONS Tomato paste; 1 TEASPOON dried thyme; 150 g Sheep or feta cheese; 250 g clotted cream; 7-10 Tbsp or sour cream, 2 eggs; 7-10 Tbsp Parsley and pepperoni; 7-10 Tbsp to garnish

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

When the favourite ingredients of Greek cuisine come together in a casserole dish, we love to let the result melt on our tongue - and dream of Hellas.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 collar Spring onions
3 Tomatoes
3 TABLESPOONS oil, salt, white pepper
500 g ground meat
2 TABLESPOONS Tomato paste
1 TEASPOON dried thyme
150 g Sheep or feta cheese
250 g clotted cream
7-10 Tbsp or sour cream, 2 eggs
7-10 Tbsp Parsley and pepperoni
7-10 Tbsp to garnish

Directions

1
Peel and wash the potatoes. Depending on the size, halve or quarter them. Clean and wash spring onions and cut into rings. Clean, wash and slice the tomatoes
2
Heat 2 tablespoons of oil. Fry the potatoes for about 10 minutes while turning. Add spring onions and fry briefly. Season everything and take out
3
Heat 1 tablespoon of oil in the frying fat. Fry for about 5 minutes until crumbly. Add tomato paste, sweat briefly. Season with salt, pepper and thyme. Fold in potatoes and tomatoes. Pour everything into an ovenproof dish (approx. 30 cm long). Crumble the feta cheese over it
4
Mix sour cream and eggs. Season with salt and pepper. Pour over the casserole. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 20-30 minutes. Garnish with parsley and pepperoni