Baked Potato and Beef Casserole with Fennel Salad

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Ingredients

• 4-5 potatoes
• Olive oil
• Salt
• Black pepper
• 1/2 tsp sweet paprika
• 450 grams minced meat
• 1 onion
• 1/2 tsp oregano
• 250 g tomato passata
• Mozzarella cheese
• 1 large fennel bulb
• 1 green apple
• 3 sticks of celery
• Fennel leaves or parsley leaves
• 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1/2 cup toasted walnuts

Instructions

1. Preheat oven to 190°C.
2. Wash and slice potatoes into rounds. Place them on a baking tray, drizzle with olive oil, season with salt, black pepper, and sweet paprika. Bake for 20 minutes.
3. In a pan, cook minced meat with chopped onion, salt, black pepper, oregano, and sweet paprika. Add tomato passata and cook for another 3-4 minutes.
4. Once potatoes are done, pour the cooked ground beef over them. Add mozzarella cheese on top and bake for an additional 10 minutes until browned.
5. Thinly slice fennel, green apple, and celery. Mix with fennel leaves or parsley leaves.
6. Prepare the sauce by mixing lemon juice, salt, black pepper, extra virgin olive oil, and toasted walnuts.
7. Serve the baked potato and beef casserole with the fennel salad on the side, drizzled with the delicious sauce. Enjoy!

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