Shepherd's Pie

A dish of minced meat and onions topped with mashed potatoes, baked until golden.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 627
• Protein: 27 g
• Carbs: 45 g
• Fat: 36 g

Ingredients

• 800 g Potato
• 100 g Semi-skimmed milk
• 50 g Minimum butter sweet
• 10 g Heavy whipping cream 35% fat
• 0.4 tsp Nutmeg
• 400 g Ground beef 20% fat
• 2 piece Onion
• 2 g Garlic
• 0.5 tsp Dried Herbs de Provence
• 2 piece Round tomato
• 50 g Gruyère cheese

Instructions

1. Prepare the mash

   Peel and chop the potatoes. Boil in salted water until tender. Drain and mash with milk, butter, cream, nutmeg, salt, and pepper.

2. Prepare the filling

   Finely chop the onions and garlic. Sauté in butter until translucent. Add minced beef and diced tomatoes. Cook until the meat is well browned. Season with herbes de Provence, salt, and pepper.

3. Assemble and bake

   In a baking dish, spread the cooked meat. Cover evenly with the mash. Sprinkle with grated Gruyère. Bake at 200°C until the cheese is golden.

Chef's tips

• Choose floury potatoes for a smoother mash.
• Don't overmix the mash after adding milk to avoid it becoming gluey.
• Let the pie rest for a few minutes before serving to allow the flavors to meld.

Storage

Keeps for 3 days in the fridge. Can be frozen once cooked.