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🍽️ Classic Shepherd's Pie with Potato Crust

685 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy cooking potatoes
• salt
• 2 carrots
• 300 g celery stalks
• 2 onions
• 800 g ground beef
• 2 tbsp sunflower oil
• 2 tbsp tomato paste
• 300 ml meat broth
• pepper (from the mill)
• 80 ml hot milk
• nutmeg
• butter (for dishes)
• 100 g grated cheddar
• 2 bunches arugula (about 30 g each)
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Boil the potatoes in salted water for about 25 minutes until tender.
4. 4. Wash the carrot and the celery.
5. 5. Remove tough fibers or ends from the vegetables.
6. 6. Cut the carrot and celery into small cubes.
7. 7. Peel the onions.
8. 8. Chop the onions finely.
9. 9. Heat oil in a large pan.
10. 10. Fry the minced meat on high heat until it breaks into small pieces.
11. 11. Add the chopped vegetables to the pan.
12. 12. Fry the vegetables briefly with the meat.
13. 13. Stir the tomato paste into the meat and vegetable mixture.
14. 14. Pour in the broth.
15. 15. Season the filling with salt and pepper.
16. 16. Drain the cooking water from the potatoes.
17. 17. Let the potatoes drip dry well.
18. 18. Mash the potatoes into a puree.
19. 19. Stir the hot milk into the potato puree.
20. 20. Season the puree with salt and pepper.
21. 21. Add a pinch of nutmeg to the puree.
22. 22. Grease a baking dish with some butter.
23. 23. Fill the meat filling into the prepared dish.
24. 24. Spread the potato puree evenly over the filling.
25. 25. Sprinkle cheese over the potato layer.
26. 26. Bake the dish in the preheated oven for about 45 minutes.
27. 27. Take the dish out when it is golden brown.
28. 28. Clean the arugula.
29. 29. Wash the arugula.
30. 30. Spin the arugula dry.
31. 31. Tear the arugula leaves into small pieces.
32. 32. Mix the leaves with oil and vinegar.
33. 33. Season the salad with salt and pepper.
34. 34. Plate the Shepherd's Pie.
35. 35. Serve the dish with the fresh arugula salad.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 48 g