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Macedonian Potato and Meat Casserole
Tepsija so Kompir i Meso
A hearty and comforting casserole featuring layers of tender potatoes, seasoned ground meat (pork or beef), and often bell peppers and onions, baked until golden and bubbly. It's a staple in Macedonian homes, perfect for family gatherings.
ð§ ææ
- 1 kg Potatoes(peeled and thinly sliced)
- 500 g Ground pork or beef
- 2 medium Onions(finely chopped)
- 2 medium Bell peppers (any color)(chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 tbsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 4 tbsp Vegetable oil
- 2 cups Water or broth
- 150 g Feta cheese (optional)(crumbled, for topping)
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F). Grease a large baking dish (approx. 9x13 inches).
- 2
In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Add chopped onions and bell peppers and sauté until softened, about 5-7 minutes.
- 3
Add the ground meat to the skillet. Break it up with a spoon and cook until browned. Drain any excess fat.
- 4
Stir in the minced garlic, tomato paste, paprika, salt, and pepper. Cook for another 2 minutes until fragrant.
- 5
In the prepared baking dish, arrange half of the sliced potatoes in an even layer. Top with the meat mixture.
- 6
Layer the remaining sliced potatoes over the meat mixture. Pour the water or broth evenly over the top.
- 7
Drizzle the remaining 2 tbsp of vegetable oil over the potatoes. If using, sprinkle crumbled feta cheese on top.
- 8
Cover the baking dish tightly with foil. Bake for 45 minutes.
- 9
Remove the foil and bake for another 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- 10
Let it rest for 10 minutes before serving. Serve hot.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use a mix of pork and beef.
- âEnsure the potatoes are sliced thinly and evenly for consistent cooking.
- âIf you don't have feta, a sprinkle of kashkaval cheese would also be delicious.
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- Add a layer of sliced tomatoes between the meat and the top potato layer.
- Include a pinch of dried mint or marjoram in the meat mixture for added aroma.