How to store shepherd's pie?

You can store the cooled casserole covered in the refrigerator for 2 days. The casserole can be frozen; let it thaw in the refrigerator and then reheat it in the oven or microwave.

Why do we use two different types of mash in Shepherd's pie?

Because it takes the casserole to the next level! By making a cheerful carrot mash and a creamy cauliflower mash, we sneak in a lot of extra vegetables into the dish. Moreover, it looks fantastic when you divide the two colors in dollops over the minced meat. A clever and original way to serve extra vitamins to the kids (and yourself!).

Can I make the Shepherd's pie with beer a day in advance?

Yes, you can! This is the ultimate meal prep oven dish. You can braise the minced lamb in the blonde beer and completely prepare the two types of stoemp and layer them in the oven dish. Cover the dish and place it in the refrigerator. On the day of serving, you only need to add a few knobs of butter and slide it into a preheated oven at 185°C for about 40 minutes until the mashed potato turns golden brown. Super convenient!

Shepherd's pie recipe

Name: Shepherd's pie recipe
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 800 g lamb mince; 1 large onion; 2 cloves of garlic; 1 tbsp butter; 1 tbsp paprika powder; Pepper and salt; 1 bottle of blonde beer; 250 g peas fresh or frozen; 250 g carrots; 250 g floury potatoes; 1 knob of butter; 3 tbsp grated Parmesan cheese; Pepper and salt; 250 g cauliflower; 250 g floury potatoes; 1 knob of butter; 3 tbsp grated Parmesan cheese; Pepper and salt; A few pieces of butter to finish

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50min

•

Easy

Shepherd's pie literally means 'pie of the shepherd'. In the original recipe, the pie is usually made with lamb stewed in broth or, as here, with blonde beer. I add extra peas and I make the mash from both carrots and cauliflower. A fantastic and original casserole to serve the family.

Shepherd's pie literally means 'pie of the shepherd'. In the original recipe, the pie is usually made with lamb stewed in broth or, as here, with blonde beer. I add extra peas and I make t ...

Ingredients

What do you need?

Quantity: 4P

Ground meat
800 g lamb mince
1 large onion
2 cloves of garlic
1 tbsp butter
1 tbsp paprika powder
Pepper and salt
1 bottle of blonde beer
250 g peas fresh or frozen

Carrot mash
250 g carrots
250 g floury potatoes
1 knob of butter
3 tbsp grated Parmesan cheese
Pepper and salt

Cauliflower mash
250 g cauliflower
250 g floury potatoes
1 knob of butter
3 tbsp grated Parmesan cheese
Pepper and salt

A few pieces of butter to finish

800 g lamb mince
1 large onion
2 cloves of garlic
1 tbsp butter
1 tbsp paprika powder
Pepper and salt
1 bottle of blonde beer
250 g peas fresh or frozen

250 g carrots
250 g floury potatoes
1 knob of butter
3 tbsp grated Parmesan cheese
Pepper and salt

250 g cauliflower
250 g floury potatoes
1 knob of butter
3 tbsp grated Parmesan cheese
Pepper and salt

A few pieces of butter to finish

Preparation method

How do you make this?

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For the carrot and cauliflower puree, cook the carrots with the potatoes and the cauliflower with the potatoes cooked in salted water. Cut everything into equal pieces so that they are cooked together, drain, season with salt and pepper, add the butter and cheese and mash finely.

Finely chop the onion and garlic and let it up in butter, add the minced meat, push apart with a fork so that your minced meat becomes grainy and extinguish with the beer, season with salt and pepper, simmer for 5 minutes, add the peas and pour into a baking dish.

Divide the cauliflower puree into heaps, and then the root puree in between. Give a rustic shape with a fork, divide a few lumps of butter on it and bake for 35 minutes at 185 °. Serve immediately.