Shepard's Pie

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the potatoes. Cook the potatoes in a large pot in salted water for about 20 minutes until soft. Cut cauliflower into small florets and add them to the potatoes about 10 minutes before the end of the cooking time

2. 2

   Cut the meat into hazelnut-sized cubes. Peel, wash and cut carrots into pieces. Cut broccoli into small florets. Peel and finely dice onion. Wash parsley and thyme, shake dry and chop the leaves finely, except for 2 stalks of parsley

3. 3

   Heat the oil in a pan. Fry the meat in it while turning it, remove it. Put the carrots in the pan and fry them. Add diced onion and fry for approx. 1 minute. Stir in tomato paste and fry briefly. Sprinkle with flour and mix well. Add stock while stirring. Add broccoli, Worcestershire sauce, thyme, parsley and meat and simmer for about 10 minutes. Season with salt and pepper

4. 4

   Wash, clean and chop the spring onions. Drain cauliflower and potatoes. Add cream cheese and mash to puree. Add spring onions and season to taste with salt, pepper and nutmeg

5. 5

   Put the beef ragout in an ovenproof dish and spread the puree over it. Spread butter over it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Remove the pie and garnish with parsley

Nutrition Facts

KCAL
310 kcal

CARBS
20 g

FATS
9 g

PROTEINS
35 g