Potato mince casserole with feta cheese

Name: Potato mince casserole with feta cheese
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; 7-10 Tbsp Salt; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 200 g Sheep's cheese; 250 g Schmand; 2 Eggs; 7-10 Tbsp Parsley and pepperoni

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 collar Spring onions
3 Tomatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
500 g mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Pepper
1 TEASPOON dried thyme
200 g Sheep's cheese
250 g Schmand
2 Eggs
7-10 Tbsp Parsley and pepperoni

Directions

1
Peel, wash and halve the potatoes. Clean, wash and cut spring onions into small pieces. Clean, wash and slice the tomatoes. Fry the potatoes in 2 tablespoons of hot oil, turning for about 10 minutes, season with salt. Fold in spring onions and put aside.
2
Heat the remaining oil in the frying fat. Fry the minced meat for about 10 minutes while turning. Add tomato paste. Season with salt, pepper and thyme. Fold in the prepared potato mixture and tomatoes and fill into an ovenproof dish. Crumble feta cheese over it. Mix sour cream and eggs. Season again with salt and pepper and pour over the casserole. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-30 minutes.
3
Fold in the prepared potato mixture and tomatoes and fill into an ovenproof dish. Crumble feta cheese over it. Mix sour cream and eggs. Season again with salt and pepper and pour over the casserole. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-30 minutes. Serve garnished with parsley and pepperoni