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Preheat the oven to 190°C (375°F).
Boil potato slices for 5–6 minutes until slightly tender but not fully cooked. Drain and set aside.
Season with salt, pepper, and a drizzle of olive oil.
2. Make the Beef Filling:
Heat vegetable oil in a pan over medium heat.
Sauté the onion for 2–3 minutes.
Add garlic and all diced peppers. Cook for 5 minutes until softened.
Add minced beef, cook until browned.
Stir in tomato sauce, paprika, thyme, and turmeric. Simmer for 5 minutes. Adjust seasoning.
3. Assemble the Casserole:
In a greased baking dish, layer half of the potatoes.
Spread the beef mixture evenly over the potatoes.
Add the remaining potato slices on top.
Sprinkle grated mozzarella cheese evenly. Add breadcrumbs if using.
4. Bake:
Bake for 25–30 minutes, or until cheese is golden and bubbly.
5. Serve:
Garnish with fresh parsley. Serve hot with a side salad or steamed veggies.
Serving and Storage Tips:
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