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🍽️ Classic Shepherd’s Pie

556 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 1 kg
• salt pinch
• onions, yellow 1 pc.
• spring onions 1 bunch
• peppers, green 2 pc.
• garlic cloves 1 pc.
• oil 2 tbsp
• ground beef 600 g
• vegetable broth 100 ml
• mustard 2 tsp
• pepper, black ground pinch
• milk 100 ml
• parsley, fresh 10 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly and peel them.
3. 3. Cut the peeled potatoes into small cubes.
4. 4. Place the potato cubes in a pot with salted water.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat to medium and cover the pot.
7. 7. Cook the potatoes for about 15 minutes until tender.
8. 8. Halve the onion and peel it.
9. 9. Dice the onion into fine cubes.
10. 10. Wash the spring onions.
11. 11. Remove the root ends of the spring onions.
12. 12. Slice the spring onions into rings.
13. 13. Wash the bell pepper.
14. 14. Halve the bell pepper.
15. 15. Remove the stem and seeds from the bell pepper.
16. 16. Dice the bell pepper.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Heat oil in a frying pan over high heat.
20. 20. Fry the minced meat for about 2 minutes until browned.
21. 21. Add the prepared vegetables to the pan.
22. 22. Cook the vegetables with the meat for about 3 minutes.
23. 23. Deglaze the meat and vegetable mixture with broth.
24. 24. Stir the mustard into the mixture.
25. 25. Season the filling with salt and pepper.
26. 26. Let the filling simmer for about 5 minutes over low heat.
27. 27. Drain the cooked potatoes.
28. 28. Add the milk to the potatoes in the pot.
29. 29. Mash the potatoes finely with a potato masher.
30. 30. Season the mashed potatoes with salt and pepper.
31. 31. Transfer the meat mixture into a baking dish.
32. 32. Smooth out the layer of meat.
33. 33. Spread the mashed potatoes evenly over the meat mixture.
34. 34. Smooth out the potato layer.
35. 35. Place the baking dish on the top rack in the oven.
36. 36. Bake the Shepherd’s Pie for about 15 minutes until golden brown.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Pick the parsley leaves off the stems.
40. 40. Chop the parsley leaves coarsely.
41. 41. Take the Shepherd’s Pie out of the oven.
42. 42. Serve the pie on plates.
43. 43. Sprinkle the finished pie with the chopped parsley.

Nutrition per serving

• kcal: 556
• Protein: 30 g · Fett/Fat: 30 g · Carbs: 48 g