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🍽️ Shepherd’s Pie

575 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 °C (convection). Wash the potatoes thoroughly, peel them, and cut them into coarse cubes. Bring the potatoes in a pot with salted water to a boil and cook over medium heat for about 20 minutes.
  2. 2. Thoroughly clean the soup vegetables with celery, carrots, and leek. Peel the celery and carrots and cut them into cubes of about 1 cm. Cut the leek lengthwise, cut into thin strips, and rinse in a sieve. Halve the onions, peel them, and dice them finely.
  3. 3. Heat oil in a pot over medium heat and brown the minced meat in it for about 4 minutes. Add the vegetables and onions and fry for another 4 minutes. Season with salt, pepper, and oregano, stir in the broth as needed, and deglaze the minced meat with it.
  4. 4. Let the minced meat simmer in the pot for about 5 minutes. Taste again if desired and transfer to a baking dish.
  5. 5. Drain the potatoes and process them in the pot together with butter and milk into a puree using a potato masher. Season with salt, pepper, and nutmeg. Beat the eggs and separate the yolk from the white in a bowl. Stir the yolk into the puree.
  6. 6. Distribute the potato puree evenly over the minced meat mixture and bake everything in the oven for about 20 minutes. Wash the parsley from the soup vegetables, shake dry, pluck the leaves from the stems, and chop finely.
  7. 7. Take the Shepherd’s Pie out of the oven and serve on plates. Garnish with the chopped parsley and serve. Enjoy your meal!

Nutrition per serving