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INGREDIENTS
- 3 small raw potatoes cooking type B (3× 130 g)
- 90 g ground beef
- 90 g soy meat
- 3 teaspoons dried basil
- 3 teaspoons dried oregano
- 1 tablespoon tomato paste
- 100 g canned chopped tomatoes
- ½ teaspoon ground paprika
- 20 g spring onion (finely chopped)
- Salt
- Pepper
- 1 l water
INSTRUCTIONS
- 1In a large pot, bring 1 l of water to a boil with 2 teaspoons of oregano, 2 teaspoons of basil, and 1 teaspoon of salt. Once the water boils, add the soy meat, reduce the heat to medium, and cook for 10 minutes until the meat softens.
- 2Meanwhile, peel the potatoes and slice them thinly. Preheat the oven to 200 °C and line a baking dish (approx. ⌀ 25 cm) with parchment paper.
- 3Drain the cooked soy meat, transfer it to a blender, and blend to a finer consistency so that it still has some texture and isn't a paste. Place it in a large bowl, add the ground beef, tomato paste, canned tomatoes, the rest of the oregano and basil, paprika, and spring onion. Season with salt and pepper and mix. Place the resulting mixture into the prepared dish, arrange the potatoes on top, and salt them. Cover the dish with a lid or aluminum foil and bake for 40–45 minutes at 190–200 °C. Then uncover the baking dish and bake for another 15–20 minutes at the same temperature (or until the potatoes are golden brown on top).
- 4Divide into 3 portions and serve.
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The author of the photograph is Marie Bartošová.