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🍽️ Classic Shepherd's Pie with Potato Topping

1642 kcal · 30 min · 4 servings

Ingredients

• 200 g starchy potatoes
• 1 onion
• 1 carrot
• 1 celery stalk
• 400 g ground beef
• 2 tbsp vegetable oil
• 1 tsp tomato paste
• 150 ml meat broth
• salt
• pepper (from the mill)
• 40 ml hot milk
• nutmeg (freshly grated)
• butter (for the dish)
• 50 g grated cheese (e.g. cheddar or emmental)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cover the pot and bring the water to a boil.
4. 4. Simmer the potatoes half-covered for about 25 minutes until tender.
5. 5. Peel the onion, carrots, and celery stalks and wash them.
6. 6. Cut the vegetables into small cubes.
7. 7. Heat oil in a pan and brown the minced meat until crumbly.
8. 8. Add the vegetable cubes and sauté them briefly.
9. 9. Stir the tomato paste into the meat and vegetable mixture.
10. 10. Deglaze the mixture with the broth.
11. 11. Bring the sauce to a brief boil.
12. 12. Turn off the heat.
13. 13. Season the filling with salt and pepper.
14. 14. Drain the cooked potatoes.
15. 15. Let the potatoes steam dry in the pot for a moment.
16. 16. Mash the potatoes finely using a potato masher.
17. 17. Stir the milk into the potatoes.
18. 18. Continue mashing until a thick, creamy consistency forms.
19. 19. Season the mashed potatoes with salt and nutmeg.
20. 20. Preheat the oven to 180 degrees Celsius fan-assisted.
21. 21. Brush a baking dish with butter.
22. 22. Spread the meat and vegetable mixture into the dish.
23. 23. Spread the mashed potatoes evenly over the filling.
24. 24. Ensure the filling is completely covered.
25. 25. Sprinkle the cheese evenly over the potato surface.
26. 26. Bake the pie for 40 to 45 minutes until golden brown.

Nutrition per serving

• kcal: 1642
• Protein: 111 g · Fett/Fat: 105 g · Carbs: 60 g