How to keep Shepherd's Pie?

You can store the cooled oven dish covered in the fridge for 2 days. You can freeze the oven dish, let it thaw in a fridge and then warm up again in oven or in microwave.

Shepherd’s Pie

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50min

•

Easy

Shepherd's Pie actually means "cake from the shepherd". Usually made with lamb stewed in broth or like here with blond beer. I add extra peas and I make the stoemp both from carrot and cauliflower. A fantastic and original oven dish to put on the table for the family.

Shepherd's Pie actually means "cake from the shepherd". Usually made with lamb stewed in broth or like here with blond beer. I add extra peas and I make the stoemp both from carrot and c ...

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Ingredients

What do you need?

Quantity: 4P

Minced meat
800 g minced lamb
1 large onion
2 toes look
1 tbsp butter
1 tbsp pepper powder
Pepper and salt
1 bottle of blond beer
250 g pea fresh or freezer

Root
250 g carrots
250 g floral potatoes
1 Klont butter
3 tbsp ground Parmesan cheese
Pepper and salt

Cauliflower
250 g cauliflower
250 g floral potatoes
1 Klont butter
3 tbsp ground Parmesan cheese
Pepper and salt

Few pieces of butter to finish

Minced meat
800 g minced lamb
1 large onion
2 toes look
1 tbsp butter
1 tbsp pepper powder
Pepper and salt
1 bottle of blond beer
250 g pea fresh or freezer

Root
250 g carrots
250 g floral potatoes
1 Klont butter
3 tbsp ground Parmesan cheese
Pepper and salt

Cauliflower
250 g cauliflower
250 g floral potatoes
1 Klont butter
3 tbsp ground Parmesan cheese
Pepper and salt

Few pieces of butter to finish

Preparation method

How do you make this?

For the carrot and cauliflower puree, cook the carrots with the potatoes and the cauliflower with the potatoes cooked in salted water. Cut everything into equal pieces so that they are cooked together, drain, season with salt and pepper, add the butter and cheese and mash finely.

Finely chop the onion and garlic and let it up in butter, add the minced meat, push apart with a fork so that your minced meat becomes grainy and extinguish with the beer, season with salt and pepper, simmer for 5 minutes, add the peas and pour into a baking dish.

Divide the cauliflower puree into heaps, and then the root puree in between. Give a rustic shape with a fork, divide a few lumps of butter on it and bake for 35 minutes at 185 °. Serve immediately.

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