Shepherd’s Pie – from the recipe “Eat and Drink – For Every Day”.

eat and drink – for every day

Shepherd’s pie

Shepherd's Pie: Dinner by Andrea Schirmaier-Huber and Ronny Loll

God Save the Queen – A Day in Britain: Shepherd’s Pie

Delicious and quick recipes for everyday use

God Save the Queen – A Day in Britain: Dinner

Ingredients for 2 people

  • 2 tablespoons of oil
  • 400 g of beef
  • 100 grams of mushrooms
  • 1 tablespoon of flour
  • 1 tablespoon paprika powder, sweet
  • 150 g of pearl onions
  • 2 tablespoons frozen peas
  • 200 ml beef broth
  • 300 g flour potatoes, cooked
  • 100 grams of butter
  • 1 egg yolk (size M)
  • Salt
  • pepper
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preparation

  1. Heat the oil in a pan, cut the minced meat into pieces and fry until brown. Chop the mushrooms and add them.
  2. Add flour and paprika and mix. Add the peas, pearl onions and stock and cook over medium heat for 5 minutes.
  3. Preheat the oven to 220 degrees F/F.
  4. Pass the potatoes through a potato ricer. Melt the butter in a saucepan. Mix the potato mixture with egg yolks and melted butter, add salt and pepper.
  5. Pour the hot chopped mixture into two casserole dishes and spread the mashed potatoes evenly on top.
  6. Bake in the hot oven on rack 2 until golden brown on the bottom, about 20 minutes. If necessary, cover with aluminum foil at the end of the cooking time.

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