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🍽️ Classic Shepherd's Pie with Crispy Potato Crust

532 kcal · 30 min · 4 servings

Ingredients

• 600 g starchy potatoes
• Salt
• 3 Carrots
• 2 Onions
• 2 tbsp Olive oil
• 600 g Ground beef
• 3 tbsp Tomato paste
• 300 ml Meat broth
• Salt
• Pepper (from the mill)
• 250 ml Milk (1.5% fat)
• Nutmeg powder

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot of salted water.
3. 3. Cook the potatoes for 25 to 30 minutes until tender.
4. 4. Wash the carrots and dice them into very small cubes.
5. 5. Peel the onions and chop them finely as well.
6. 6. Heat olive oil in a large pan.
7. 7. Add the diced carrots, onions, and beef mince to the hot pan.
8. 8. Fry the mixture for 5 to 8 minutes over medium heat.
9. 9. Stir in the tomato paste and roast it for 1 minute.
10. 10. Deglaze the meat with the broth.
11. 11. Season the filling with salt and pepper to taste.
12. 12. Drain the cooked potatoes and let them drip dry.
13. 13. Mash the potatoes into a smooth puree.
14. 14. Warm the milk in a small saucepan.
15. 15. Stir the warm milk into the potato puree.
16. 16. Season the puree with salt, pepper, and a pinch of nutmeg.
17. 17. Divide the meat filling evenly among four baking dishes.
18. 18. Fill a piping bag with a star nozzle with the potato puree.
19. 19. Pipe the puree decoratively over the meat filling.
20. 20. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
21. 21. Bake the dishes for 35 to 40 minutes until golden brown.
22. 22. Remove the finished dishes from the oven and serve immediately.

Nutrition per serving

• kcal: 532
• Protein: 37 g · Fett/Fat: 27 g · Carbs: 34 g