British Shepherd's Pie

Ingredients

• 500 g starchy boiling potatoes
• Salt
• 2 carrots
• 300 g celery stalks
• 2 onions
• 800 g ground beef
• 2 tbsp sunflower oil
• 2 tbsp Tomato paste
• 300 ml meat broth
• pepper (ground)
• 80 ml hot milk
• nutmeg
• butter (for greasing)
• 100 g grated cheddar cheese
• 2 bunches arugula (about 30 g each)
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 200°C. Peel, wash and boil the potatoes in salted water for about 25 minutes. Wash, trim or peel the carrots and celery and dice them finely. Peel and finely dice the onions.

2. 2.

   Crumbly brown the ground beef in hot oil. Add the vegetables and cook with it. Stir in the tomato paste, pour in the broth, and season with salt and pepper.

3. 3.

   Drain the potatoes, let them dry, then mash them. Mix in the hot milk and season with salt, pepper, and nutmeg. Grease a baking dish. Spoon the beef mixture into the dish, spread the mashed potatoes over it, and sprinkle with cheese. Bake in the preheated oven for about 45 minutes until golden brown.

4. 4.

   Meanwhile, clean, wash, dry, and tear the arugula into pieces. Toss with olive oil, vinegar, pepper, and salt to taste. Plate the gratin with a side of arugula salad and serve.