Shepard`s Pie with Potato Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms
- 750 g minced meat, mixed
- 1 tablespoon oil
- 1 large onion (s)
- 2 cloves garlic)
- salt and pepper
- Paprika powder, noble sweet
- 250 ml milk
- 750 ml water
- 2 sachets mashed potato powder (for 375 ml water and 15 ml milk each)
- nutmeg
- 15 g butter
- 1 tablespoon tomato paste
- 1 pinch (s) sugar
- 75 g cheese (e.. Cheddar or Gouda), rated
- 0.5 ½ bunch chives
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Halve or quarter the mushrooms as desired. Crumble the minced meat. Heat the oil, fry the minced meat and mushrooms in it, turning. Roughly dice the onion, chop the garlic and add to the minced meat and fry. Season with salt, pepper and paprika.
- Bring 750 ml of water and salt to the boil. Take the saucepan off the hob, pour in the milk, stir in the puree powder and let rest for 1 minute. Stir again, season with salt, nutmeg and butter.
- Stir the tomato paste into the minced meat mixture. Season to taste with salt, pepper, sugar and paprika powder. Put in a greased baking dish. Spread the puree on top. Sprinkle with cheese. Bake in a preheated oven at 200 ° C (convection: 175 ° C) for approx. 15 - 20 minutes.
- Cut the chives into fine rolls. Take the casserole out of the oven and serve sprinkled with chives.
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