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🍽️ English Shepherd's Pie with Potato Topping

666 kcal · 30 min · 4 servings

Ingredients

• 600 g floury potatoes
• salt
• 2 carrots
• 200 g celery stalks
• 2 onions
• 1 tbsp olive oil
• 800 g ground beef
• 2 tbsp tomato paste
• 300 ml meat broth
• pepper (from the mill)
• 80 ml milk (3.5% fat) (hot)
• nutmeg
• 100 g cheddar (1 piece)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot of boiling salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Wash the carrot and the celery.
5. 5. Remove the tough parts of the carrot and peel the celery.
6. 6. Dice the carrot and the celery into small cubes.
7. 7. Peel the onions.
8. 8. Dice the onions finely.
9. 9. Heat olive oil in a large pan.
10. 10. Add the onions and the minced meat to the hot pan.
11. 11. Fry the onions and the meat over high heat for 5 minutes.
12. 12. Add the diced carrot and celery to the pan.
13. 13. Fry the vegetables for 3 minutes.
14. 14. Stir the tomato paste into the meat mixture.
15. 15. Fry the tomato paste for 1 minute.
16. 16. Deglaze the meat with the broth.
17. 17. Season the sauce with salt and pepper.
18. 18. Drain the cooked potatoes.
19. 19. Let the potatoes steam dry for a moment.
20. 20. Press the potatoes through a potato masher or mash them finely.
21. 21. Stir the hot milk into the potatoes.
22. 22. Season the mashed potatoes with salt, pepper, and nutmeg.
23. 23. Fill the meat sauce into a baking dish.
24. 24. Spread the mashed potatoes evenly over the meat sauce.
25. 25. Grate the cheese over the potato topping.
26. 26. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
27. 27. Bake the pie for approx. 45 minutes until golden brown.
28. 28. Serve the pie warm.

Nutrition per serving

• kcal: 666
• Protein: 52 g · Fett/Fat: 40 g · Carbs: 24 g