The Product

    Dairies

      The consortium

        Recipes and more

          Communication

            English

              



             Home > Recipes > Sheperd's pie 
            Sheperd's pie

            Sheperd's pie

            course
            CourseMain course
            time2
            TimeA couple of hours
            Ingredients
            line

            900 g potatoes

            line

            500 g minced beef

            line

            200 ml meat broth

            line

            250 g grated Parmesan cheese

            line

            180 ml milk

            line

            150 g sauté vegetable mixture (50 g carrot, 50 g celery, 50 g chopped onion)

            line

            1 minced garlic clove

            line

            2 tablespoons extra virgin olive oil

            line

            2 tablespoons tomato concentrate

            line

            2 tablespoons cornstarch

            line

            1 pinch cinnamon

            line

            1 pinch nutmeg

            line

            1 tablespoon Worcestershire sauce

            line

            herbs (a bay leaf, thyme and rosemary)

            line

            80 g frozen thawed green peas

            line

            45 g butter

            line

            Parmesan cheese flakes

            line

            salt and pepper

            Prepare this recipe with
            30 months maturation
            slice
            Preparation

            Boil the potatoes in plenty of salted water until they are soft (use a fork to pierce them and check they are ready); Drain them, mash them in a potato masher by dropping the pulp into a bowl, add butter, Parmesan cheese and milk, mix well, season with salt and pepper and set aside.

            Heat the oil in a thick-bottomed saucepan, add the meat, and brown it over high heat for 4 to 5 minutes, separating and stirring with a wooden spoon, until well browned. Add the sauté vegetable mixture, season with a pinch of salt, and cook for another 7-9 minutes. Add garlic, spices, and cornstarch; mix well and add the Worcestershire sauce, tomato concentrate, herbs, and hot broth.

            Bring to a boil, lower the heat and simmer gently for 15 minutes. Meanwhile, turn on the oven to 210°. Remove the herbs and add the green peas. Stir and season with salt and pepper. Pour the mashed potatoes over the meat and level them with the back of a spoon. Bake the pie in the middle part of the oven for 15 minutes, and let it brown a few minutes under the grill until golden.

            Remove the pie from the oven, garnish with Parmesan cheese flakes, and let it rest for at least 10 minutes before serving.

            Complete your menu
            maturation
            Background image
            maturation
            Background image