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🍽️ Classic Shepherd's Pie with Potato Crust

820 kcal · 30 min · 4 servings

Ingredients

• 200 g mealy-cooking potatoes
• 1 onion
• 1 carrot
• 200 g celery stalks
• 400 g minced meat (beef)
• 150 ml meat broth
• 2 tbsp oil
• 1 tsp tomato paste
• salt
• pepper (from the mill)
• 50 g cheddar (grated)
• 40 ml hot milk
• nutmeg
• butter (for pans)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot with 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 ends from the celery and peel the carrot.
6. 6. Dice the carrot and celery into small pieces.
7. 7. Peel the onion and dice it finely.
8. 8. Heat oil in a pan.
9. 9. Fry the minced meat together with the diced vegetables in the hot oil.
10. 10. Stir the tomato paste into the meat and vegetable mixture.
11. 11. Deglaze the mixture with the broth.
12. 12. Season the filling with salt and pepper.
13. 13. Drain the cooked potatoes.
14. 14. Let the potatoes drain for a moment.
15. 15. Mash the potatoes into a puree.
16. 16. Stir the hot milk into the potato puree.
17. 17. Season the puree with salt, pepper, and nutmeg.
18. 18. Grease a baking dish with butter.
19. 19. Fill the prepared dish with the meat filling.
20. 20. Spread the potato puree evenly over the meat layer.
21. 21. Sprinkle cheese over the potato surface.
22. 22. Preheat the oven to 200 degrees Celsius.
23. 23. Place the dish in the center of the oven.
24. 24. Bake the Shepherd's Pie for 40 to 45 minutes until golden brown.

Nutrition per serving

• kcal: 820
• Protein: 50 g · Fett/Fat: 58 g · Carbs: 24 g