Number of persons: 3-4 persons
Preparation time: 20 min.
Oven time: 25-30 min.
Contents:
Cauliflower
Potatoes
Onion
1 Red pepper*
1 leek
Bag of mix with herbs (20g)
(Number of pieces of vegetables may vary per package depending on size)
Add yourself:
300g (lean) minced beef
60g crème fraîche
100g grated cheese (30+)
1 tbsp (olive) oil
Preparation method:
1. Preheat the oven to 180°C.
2. Clean the vegetables. Cut the potatoes into slices. Place the potato slices in a saucepan or saucepan with water until just covered. Bring to the boil for 3-4 minutes. Rinse with cold water in a colander and drain.
3. In the meantime, peel the onions and cut into cubes. Halve the leek lengthwise and cut into half rings. Cut the cauliflower into small florets and the pepper into cubes.
4. In the meantime, heat 1 tbsp (olive) oil in a frying pan and fry the minced meat for 5-6 minutes at a medium temperature. Add the onion, leek, pepper, cauliflower and mix with herbs and fry for another 2-3 minutes. Remove the pan from the heat source and stir in the crème fraîche.
5. Spoon the vegetable-minced mixture into the oven dish and place the potato slices over it in a overlapping manner. Divide the cheese over this and bake in the oven for 25-30 minutes until the cheese is golden brown.
Variation tip: Mix some halved cherry tomatoes with the filling for extra vegetables. Garnish with some fresh parsley.
Vega tip: Replace the minced meat with vegetarian minced meat.
* = Class 1
Ingredients
potato, 29% cauliflower, red pepper, leek, onion, mix with herbs (tomato, salt, herbs (oregano, basil, savory, lovage leaf), spices (paprika, black pepper, chili pepper), garlic, onion).
