Creamy Baked Meat and Potato Casserole.

Ingredients:

For the Meat Layer:

• 1 lb (450 g) ground beef or lamb
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste

For the Potato Layer:

• 4 medium potatoes, peeled and thinly sliced
• 1 tbsp butter
• Salt and pepper to taste

For the Bechamel Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups (500 ml) milk
• 1/4 tsp nutmeg (optional)
• 1 cup shredded mozzarella or cheddar cheese (for layering)
• Salt and pepper to taste

Garnish:

• Chopped fresh parsley

Instructions:

1. Prepare the Meat Layer:
   • Heat olive oil in a skillet over medium heat. Add the onions and garlic; sauté until softened.
   • Add the ground meat, breaking it up with a wooden spoon, and cook until browned.
   • Season with paprika, oregano, salt, and pepper. Set aside.
2. Prepare the Potato Layer:
   • Preheat your oven to 375°F (190°C).
   • Butter a baking dish. Arrange a layer of thinly sliced potatoes at the bottom, slightly overlapping. Sprinkle with salt and pepper.
3. Make the Bechamel Sauce:
   • In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes.
   • Gradually add the milk while whisking continuously until the sauce thickens.
   • Season with nutmeg (if using), salt, and pepper.
4. Assemble the Casserole:
   • Spread the cooked meat mixture over the potato layer.
   • Pour half of the Bechamel sauce over the meat layer.
   • Add another layer of potatoes, followed by the remaining Bechamel sauce.
   • Sprinkle shredded cheese evenly over the top.
5. Bake:
   • Cover the dish with foil and bake for 30 minutes.
   • Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbly.
6. Garnish and Serve:
   • Let the casserole cool for 5–10 minutes. Garnish with chopped parsley before serving.

Enjoy this hearty and comforting dish! Let me know if you’d like additional variations or tips