Comforting Potato and Minced Meat Casserole

Preheat the oven to 180°C (350°F).

Peel and slice the potatoes into thin rounds. Set aside.

In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent.

Add the minced meat to the skillet, cooking until browned and cooked through. Drain excess fat if needed.

Stir in the sliced mushrooms and cook for another 5 minutes until softened. Remove from heat.

In a large mixing bowl, combine the beaten eggs with a pinch of salt and pepper.

In a greased baking dish, layer half of the potato slices, then spread the meat and mushroom mixture evenly on top.

Add the remaining potato slices as a final layer.

Pour the beaten eggs evenly over the casserole, allowing it to seep through the layers.

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes until the top is golden and the potatoes are tender.

Let rest for 5 minutes before serving.

Serving and storage tips: