Minced Meat and Potato Bake

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and wash the potatoes, then slice them approximately 3 mm thick using a mandoline or knife. Wash, trim and dice the peppers. Peel and finely chop the garlic. Wash the rosemary, shake dry, strip off the needles and finely chop.

2. 02

   Heat half the oil in a deep saucepan. Fry the garlic, peppers and rosemary over a medium heat for approximately 3 minutes. Add the mince and fry for approximately 3 minutes. Add the tomato purée and paprika and fry for approximately 2 minutes. Deglaze with 100 ml water and leave to reduce. Season generously with salt and pepper. Remove the pan from the heat.

3. 03

   Wash the parsley, shake dry, pick off the leaves and finely chop. Dice or roughly crumble the sheep's milk cheese. Mix the cheese and ⅔ of the chopped parsley into the mince.

4. 04

   Preheat the oven to 190 °C conventional heat (top and bottom). Mix the eggs and cream in a bowl and season with salt and pepper.

5. 05

   Grease an ovenproof dish (approximately 35 x 23 x 6 cm) with the remaining oil. Arrange 1/3 of the potato slices over the base, overlapping them slightly. Spread about 1/3 of the mince mixture on top and pour over some of the egg and cream mixture. Repeat the layering twice until everything is used up, finishing with the egg and cream mixture.

6. 06

   Cook the bake in the hot oven for 55–60 minutes. Remove from the oven and leave to cool slightly. Garnish with the remaining parsley and serve.