Ground Meat-Vegetable Gratin
The complex carbohydrates from the potatoes make the minced meat vegetable gratin a long-lasting satisfying meal. The minced beef has a very good availability of iron, which is needed for blood formation and oxygen transport.
The mincemeat vegetable gratin can be prepared with all kinds of vegetables; for example, use leftover vegetables of the week; this way, the casserole becomes the best use of leftovers!
Cut the potatoes, peppers and zucchini into small bite-sized cubes, peel the onion, finely chop and saute in oil. Add the ground meat and cook until crumbly. Stir in tomato paste and parsley and season with, salt, pepper and paprika. Remove the ground meat from the pan and set aside. Saute the potato, pepper and zucchini cubes in the remaining oil with butter and cook for about 5 minutes.
Rinse the green beans, wipe dry and cook in boiling salted water about 10 minutes. Drain, rinse under cold water and drain. Grease a baking dish and layer the vegetables and the meat inside, sprinkle with cheese and bake in an oven preheated to 220°C (approximately 400°F) for about 20 minutes. Remove from the oven and serve.