Shepherd‘s pie with duchess potatoes
Preparation
- Minced meat: Fry the onions with the garlic in oil in a large pan, add the mince, fry until brown and season with salt. Add the carrots, celery, yellow turnips and leek and cook briefly. Stir in the tomato purée and fry briefly, quench with the vegetable soup and simmer until smooth. Season to taste with salt, pepper, Worcester sauce and thyme. Finally, stir in the peas and pour the mince into four small casserole dishes.
- Mashed potatoes: Heat the mashed potatoes in a pan with milk, salt and pepper. Stir in the grated cheddar and butter until everything is well mixed and creamy. Spread the mashed potatoes evenly over the mince.
- Sprinkle cheddar on top of the casserole and place the 11er Pommes Duchesse on top. Bake at 180 °C in a preheated oven (hot air) for 15 - 18 minutes until the cheese has melted and the Pommes Duchesse are golden yellow. Remove from the oven and serve immediately while still hot.
Ingredients
-
28 11er Pommes Duchesse
160 g cheddar, grated, for gratinating -
Minced meat
4 tbs oil
2 onions, finely chopped
2 cloves of garlic, finely chopped
1 kg minced meat
Salt
50 g each of carrots, celery, yellow turnips, leek, cut into small cubes
70 g tomato purée
200 ml vegetable soup
6 tbs Worcester sauce
Salt, pepper
2 sprigs of thyme, finely chopped
130 g peas Mashed potatoes
600 g mashed potatoes (from starchy potatoes)
150 ml milk
Salt, pepper
300 g cheddar, grated
50 g butter