This is going to become one of my firm favorites as I love potatoes and minced / ground meat. Oma Sophie is the creator of this dish and is not only a fantastic cook but also a fantastic human being. Her 3 year old grandson was listening as his mother explained to his older sister exactly what grandparents are. He then piped up and said: “When I grow up I want to be Oma Sophie.” What a compliment and a well-deserved one too.

In Germany you get ½ and ½ beef and pork mince and this is really good as it is less dry than beef alone. But this recipe works well either way.

Aromat or Fondor are all-round spices that contain quite a bit of salt, so add more salt if you are not using it and maybe some paprika or whatever takes your fancy.

Oma Sophie chops and freezes the red peppers when they are abundant in the summer, something I also intend doing this summer. It saves time and money and none of us tasted that they had been previously frozen. No need to blanche, just chop and freeze.

1-2 tbsp. vegetable oil
500g mince / ground beef (or a mix of ground beef and ground pork)
4-5 onions, cut into ½ moons
1,5 kg potatoes, thickly sliced
3-4 red peppers, diced
Salt and pepper
Aromat / Fondor / crumbled stock cube
4 eggs
250ml / 1 cup milk
30g / 2 tbsp. butter, optional

1. Sauté the ground beef and 1 of the onions in the oil until cooked, about 10 minutes. Set aside.
2. Mix the sliced potatoes, the rest of the sliced onions, the chopped peppers and salt and pepper and aromat. Mix in the browned beef.
3. Pour into a casserole dish and bake for 1 ½ hours at 180-200C. Occasionally open the oven and stir the casserole to avoid the top potatoes drying out. Alternatively, cover with tinfoil.
4. Mix the eggs and the milk. Remove the casserole from the oven and switch off the oven. Pour the egg mix over the casserole, dot with the butter and return to the oven for 15 minutes. The egg mix will set even though the oven is off.
Hope you enjoy this delicious and easy to prepare meal!