Ratatouille casserole

Name: ratatouille casserole
Total time: 40 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 500 gram minced beef; 2 tablespoon fresh provençal herbs; 600 crumbly potato; 100 milliliters milk; 1 tablespoon butter; 1 egg; 1 zucchini; 1 Red pepper; 1 eggplant; 1 onion; 2 clove garlic; 1 laurel leaf; 2 twig fresh thyme; 150 gram old cheese

Ingredients

Directions

Heat 1 tablespoon of the oil and fry the minced meat in a few minutes, along with the Provençal herbs, salt and freshly ground pepper. Spoon into a high oven dish and set aside.
Meanwhile, cook the potatoes in plenty of water with salt and drain. Stamp with the milk and butter to a puree. Season with salt and freshly ground pepper and whisk in the egg. Let alone until later use.
Preheat the oven to 200 ° C. Heat 2 tablespoons of the oil in a large frying pan. Fry the zucchini slices around and brown and scoop out of the pan. Then do the same with the peppers.
Pour some extra oil into the pan and repeat the process with the eggplant. Finally, finely chop the onion and garlic with the laurel and thyme for a few minutes in the rest of the oil.
Put all the vegetables back in the pan. Sprinkle with salt and freshly ground pepper and scoop. Leave to simmer for about 10 minutes with the lid on the pan.
Divide the vegetables over the minced meat in the baking dish and cover with the mashed potatoes. Draw a pattern with a fork and sprinkle with the cheese. Bake the dish in the oven in about 30 minutes until golden brown.