How to store shepherd's pie?

Name: Shepherd's pie
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 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

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.

Shepherd's pie

Favorites

50min

•

Easy

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

Shepherd's pie actually means 'pie of the shepherd'. Usually made with lamb meat stewed in broth or, as here, with blonde beer. I add extra peas and make the mash from both carrots and cau ...

Meer lezen

Kitchen must haves

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

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

Preparation method

How do you make this?

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.