Greek potato casserole

Ingredients

Directions

1. 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. 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. 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. 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. 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.