Fast, flavorsome and filling. Baking meat and potatoes for a satisfying weeknight feast

The best meals are those that are straightforward and quick to prepare. Often, the most labor-intensive part involves peeling and chopping the potatoes and preparing the meat. The rest takes care of itself. These kinds of dishes tend to disappear from the plates fastest, with everyone asking for seconds. The potato and minced meat casserole I frequently make is a prime example of this.

Ingredients:

• 4-5 potatoes,
• 14 oz grounded beef (You can substitute with any other meat. I often opt for poultry or turkey.),
• 8.8 oz of tomato passata,
• 5-6 small balls of mozzarella,
• 3.5 oz shredded mozzarella (marinade-free),
• Medium-sized onion,
• 3-4 cloves of garlic,
• salt, pepper, hot paprika, and oregano to taste.

Method:

1. I start by peeling and thinly slicing the potatoes.
2. Next, I prepare the marinade. It's a simple mix of olive oil, hot paprika, and pepper. I coat the sliced potatoes with this mixture before transferring them to a heat-resistant dish. This goes into the oven for 20 minutes at 350 degrees Fahrenheit.
3. In the meantime, I fry the ground meat. Soon after, I add finely chopped onions and crushed garlic. I season with salt and pepper, then allow the meat to simmer until the onions are nicely glazed.
4. I then incorporate the tomato passata with the meat, and let it cook for a few more minutes. Once complete, I lay this mixture over the pre-baked potatoes and top it with the mozzarella balls and shredded cheese.
5. The dish is then baked for an additional 10 minutes at the same temperature.