Ingrédients

• 500g lean ground beef
• 750g potatoes, peeled and thinly sliced
• 250g brown rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 400ml water
• 2 tablespoons tomato paste
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Handful of fresh parsley, chopped

Instructions

1. 1.Preheat your oven to 200°C. While the oven heats, cook the brown rice according to package directions.
2. 2.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
3. 3.Add the ground beef to the skillet. Use a wooden spoon to break it apart and cook until evenly browned. Drain any excess fat from the pan.
4. 4.Stir in the paprika, oregano, salt, and pepper. In a small bowl, whisk together the 400ml of water and 2 tablespoons of tomato paste.
5. 5.Lightly grease a medium-sized baking dish (approx. 20x30cm) with the remaining olive oil. Arrange half of the thinly sliced potatoes in an even layer on the bottom.
6. 6.Spoon the cooked beef mixture over the potato layer, spreading it out evenly.
7. 7.Top the beef with the remaining potato slices, arranging them in an overlapping layer.
8. 8.Carefully pour the tomato-water mixture over the entire dish, ensuring it seeps through the layers.
9. 9.Cover the dish tightly with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is lightly golden.
10. 10.Let the bake rest for 5-10 minutes before serving. Serve warm with the cooked brown rice and a garnish of fresh parsley.

Informations nutritionnelles

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