Greek Potato Bake - cooking recipe

Ingredients

750 g potatoes, peeled
150 g green beans
2 tbsp olive oil
2 cloves garlic, peeled and crushed
1 None courgette, thinly sliced
1 None red pepper, deseeded and chopped
1/2 tsp dried rosemary
250 g beef mince
1 tbsp tomato puree
10 g plain flour
None None Pinch of cayenne pepper
2 None tomatoes, chopped
250 ml vegetable stock
75 g feta, cut into small cubes
None None Fresh rosemary, for garnish

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling salted water for 15-20 mins. Drain, refresh with cold water and slice. Cook the beans in boiling salted water for 10 mins. Drain.
Heat the oil in a saucepan and saute the garlic, zucchini and pepper until softened. Stir in the dried rosemary and season to taste. Remove from the pan and set aside.
Add the ground beef to the pan and brown over high heat for 7 mins, turning. Stir in the tomato puree and sprinkle with the flour. Add a pinch of cayenne pepper and season to taste. Add the tomatoes and stock and simmer for 5 mins.
Mix the potatoes, green beans, zucchini mixture and ground beef mixture. Transfer to a baking dish. Top with feta and bake for 10-15 mins, until golden and bubbling. Garnish with rosemary.