Vegetable casserole with shoarma meat

Name: vegetable casserole with shoarma meat
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 1 leeks; 500 g winter carrot; 300 g canned corn; 2 el traditional olive oil; 300 g shawarma meat; 1 medium sized egg; 400 ml tap water; 1 oven dish mix for leek; 700 g potato slices

Shawarma with vegetables and potatoes from the oven.

Ingredients

1 leeks
500 g winter carrot
300 g canned corn
2 el traditional olive oil
300 g shawarma meat

1 medium sized egg
400 ml tap water
1 oven dish mix for leek
700 g potato slices

Kitchen Stuff

1 baking dish (15 x 20 cm)

Directions

Preheat the oven to 200 ° C.
Clean the leek and cut into rings. Peel the winter carrot and cut into cubes. Drain the corn.
Heat the oil in a frying pan and fry the shoarma meat for 5 minutes. Add the leek and winter carrot and cook for 2 minutes. Scoop the corn through.
Stir the egg with the water and mix.
Place half of the potatoes in an oven dish. Spoon the meat mixture over it and cover with the rest of the potatoes.
Pour the oven mix over and leave to cook until golden brown in approx. 45 minutes.