Shawarma casserole with garlic puree

Name: shawarma casserole with garlic puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g fresh stew potatoes; 2 onion; 4 toe garlic; 4 el traditional olive oil; 350 g shawarma meat organic; 750 g frozen Italian stir fry vegetables; 1 medium sized egg; 150 g ground mature cheese 30 bag

Organic dish with shawarma, Italian vegetables and garlic puree from the oven with cheese.

Ingredients

Kitchen Stuff

1 low oven dish

Directions

Preheat the grill to the highest setting.
Boil the potatoes in a deep pan with a layer of water and salt in approx. 20 min.
Chop the onion and finely chop the garlic.
Heat the oil in the stir-fry stir-fry in the meat 3 min.
Add the vegetables and stir fry 8 min.
Spoon the meat and the vegetables in the baking dish.
Heat the rest of the oil in the wok and fry the onion and the garlic 3 min.
Add the garlic and the onion to the hot potatoes and crush it. Beat the egg through.
Add half of the cheese and season with salt and pepper.
Divide the puree over the meat mixture into the oven dish.
Sprinkle the rest of the cheese over it and let it light brown under the hot grill.

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Nutrition

630Calories

Sodium30% DV710mg

Fat46% DV30g

Protein78% DV39g

Carbs16% DV49g

Fiber36% DV9g

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