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Shepherds Pie !!

Ingrédients
  

  • 1 kg of potatoes
  • 350 ml milk
  • 45 g butter
  • 150 g cottage cheese grated
  • 1 large pinch of nutmeg
  • 700 g ground beef
  • 500 ml chicken broth
  • 2 medium onions
  • 2 tomatoes
  • 1 clove of garlic
  • 130 g canned drained peas (or a box of peas and carrots)
  • 2 carrots
  • 1 teaspoon of Provence herbs
  • 2 teaspoon olive oil
  • 1 teaspoon cornstarch
  • salt
  • pepper

Instructions
 

  • Boil the potatoes in a pan of lightly salted water for about 15 minutes.
  • Drain and let the potatoes cool.
  • While the potatoes are cooking, chop the onions, peel and dice the carrots.
  • Cut the tomatoes into small cubes.
  • Peel, peel and cut the garlic clove into 4.
  • Heat 1 tsp. olive oil in a very large skillet over medium-high heat.
  • Add the garlic and sauté for 1 minute, then add the ground meat. Cook for about 10 minutes, until the meat is cooked through and a little golden.
  • Remove the meat from the pan, place it on a plate.
  • In the same pan, add 1 tsp. olive oil. Saute the onions over medium heat for 3 minutes, until tender and lightly golden.
  • Add the diced tomatoes, sauté for 2 minutes.
  • Then add the carrots, peas, cooked meat, salt and pepper. Sauté for 2 minutes, stirring.
  • Finally add the broth and Provence herbs. Reduce heat to low and cook uncovered for about 20 minutes, stirring occasionally.
  • After 20 minutes, if the broth is still too runny, add a teaspoon of cornstarch to thicken.
  • While the meat is simmering, mash the potatoes with a fork, gradually adding the milk.
  • Melt the butter in the microwave and add it to the mash, stirring. Salt, pepper, and add the nutmeg.
  • Grate the cheese, add it to the puree, mixing well.
  • Preheat the oven to 190 ° C.
  • When the mash and the meat are ready, spread a generous layer of meat on the bottom of a baking dish.
  • Place the mash on top, packing well so that there is no air.
  • Drizzle with a light drizzle of olive oil, then bake for 30 minutes and Serve hot.