Mpriam -Greek Potato and Courgette Casserole

Ingredients

• 1kg of Potatoes, peeled and sliced into 1/2 cm slices
• 500g of courgettes, sliced into 1/2 cm slices
• 1-2 onions, roughly chopped
• 3 cloves of garlic, minced
• 1/2 a red pepper, finely minced
• 1 bunch fresh parsley, stems removed, finely chopped
• 1 can chopped tomatoes (or equivalent fresh tomatoes0
• 300ml vegetable stock
• 1/2 a cup good quality olive oil
• salt and pepper to taste
• (to Serve) Feta cheese
• (Optional, to Serve) Crusty bread

Method:

1. Cut and fry the onions for 3-5 minutes until golden in a large, heavy-bottomed pot or a Dutch oven. Add the garlic and fry for an additional 1-2 minutes until fragrant. Take the pot off the heat.
2. Prep the rest of the vegetables. You are aiming for equal parts of potatoes and courgettes in volume. Add the potatoes, courgettes, minced pepper, chopped parsley, canned tomatoes, olive oil, vegetable stock and salt and pepper to the pot.
3. Return the pot to the heat and bring the casserole to a simmer. Cook until the potatoes and courgettes are almost tender (par-cooked), approximately 20 minutes. The rest of the cooking will continue in a pre-heated oven at 180 degrees.
4. If using a Dutch oven, you can transfer the Mpriam straight from the hob into the oven for the final stage of cooking. If not, then you can simply pour out the par-cooked Mpriam into an oven-safe dish to continue cooking in the oven.
5. Cook the Mpriam for at least another hour. Every 20 minutes, check on the progress and stir the Mpriam to ensure even cooking. Add additional water or stock to the dish if it starts to look a bit dry. The aim is to allow the flavours to meld together and the vegetables to crisp up. You can bump up the temperature to ensure an extra crispy top if looking a bit dry. There is no harm in cooking it longer if you wish for an improved flavour
6. Once cooked, remove from the oven and allow to cool for 5-10 min.
7. Serve with crumbled feta and crusty bread

Notes:

• Traditionally, this dish is cooked entirely in the oven and not on the hob. This creates a superior flavour as it allows the flavours to really meld together. However, takes approximately 2.5-3.5 hours. Par-cooking it on the stove speeds up the cooking process significantly.
• Feta is mandatory in my opinion. It adds a salty tang that pairs beautifully with the rich tomato sauce
• This dish is even better day two! We love to make this in advance for gatherings, as the flavours just improve with time. Simply pop back in the oven to heat through and serve.