Potato Beef Casserole with Vegetables

Ingredients

• 400 g lean beef (from the shank)
• 600 g waxy potatoes
• 100 g cherry tomatoes
• 150 g Mushrooms
• 1 onion
• 1 Garlic clove
• 300 ml milk (3.5% fat)
• 50 g crème fraîche
• 50 g Parmesan (1 piece)
• 2 Eggs
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped oregano
• Salt
• Pepper

Instructions

1. 1.

   Wash the beef, pat dry, remove tendons and cut into small cubes. Peel, halve, and slice the potatoes thinly. Wash and halve the tomatoes. Clean and quarter or slice the mushrooms. Peel the onion and garlic; slice the onion into strips and dice the garlic.

2. 2.

   Grate the parmesan, whisk together the milk with crème fraîche, cheese, eggs, and herbs, seasoning with salt and pepper.

3. 3.

   Place the potatoes, beef, tomatoes, onion, garlic, and mushrooms in a greased baking dish if needed. Pour over the milk mixture and bake in a preheated oven at 180 °C (160 °C fan or gas stove level 2–3) for 40–50 minutes. Remove and serve immediately.