for 4 people

Meat

	oil for frying
400 g	minced meat (beef and pork)
200 g	carrots, cut into cubes
1	onion, finely chopped
1	garlic clove, finely chopped
2 tbsp	tomato puree
2 dl	beer (e.g. Amber)
3 dl	beef bouillon
100 g	frozen peas, slightly defrosted
	salt and pepper to taste

Mashed potatoes

1 kg	mealy potatoes, peeled, cut into approx. 3 cm pieces
	salted water, boiling
1 ½ dl	milk
50 g	butter
	salt to taste

Shepherd's pie

50 g	grated Cheddar

How it's done

Meat

Heat a dash of oil in a frying pan. Add the meat in batches, fry for approx. 3 mins. per batch. Remove and set aside. Sauté the carrots, onion and garlic in the same pan for approx. 3 mins. Add the tomato puree and cook for approx. 3 mins. Pour in the beer and stock, bring to the boil. Reduce the heat, return the meat to the pan, add the peas, mix, cover and simmer for about 10 mins., season.

Mashed potatoes

Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher. Fold in the milk and butter with a spoon, season with salt.

Shepherd's pie

Transfer the meat to the prepared dish. Fill the mashed potatoes into a piping bag without a nozzle, pipe the mixture onto the minced meat. Sprinkle with cheese.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly, serve.

Show complete recipe