Shepherd's Pie

Ingredients

• 700 g floury potatoes
• Salt
• 225 g kale (3 leaves)
• 70 g onion (1 onion)
• 200 g red bell peppers (1 red bell pepper)
• 300 g Mushrooms
• 1 bunch flat parsley
• 3 tbsp Rapeseed oil
• 350 g mixed minced meat
• white pepper
• 40 g Tomato paste (2 tbsp)
• 200 ml milk (1.5% fat)
• nutmeg
• 10 g breadcrumbs (1 tbsp)

Instructions

1. 1.

   Wash the potatoes and cook in a little salted water for 20-25 minutes.

2. 2.

   Meanwhile, bring 500 ml of water to a boil in a pot. Wash the cabbage leaves and blanch them in the boiling water for 4 minutes. Remove with a slotted spoon and let cool.

3. 3.

   Peel and finely dice the onion. Halve, deseed, wash and dice the bell pepper as well.

4. 4.

   Clean the mushrooms, brush them clean and halve or quarter them depending on their size.

5. 5.

   Wash, shake dry, pluck the leaves from the parsley and chop them finely.

6. 6.

   Heat 1 tbsp of oil in a large pan and sauté the onion until translucent. Add the mushrooms, diced bell pepper and minced meat. Brown the meat over medium heat.

7. 7.

   Season with salt and pepper and stir in the tomato paste. Continue frying for a short time, then mix in 100 ml of water and the parsley.

8. 8.

   Fill the minced meat mixture into a baking dish (approx. 28 x 20 cm) and cover with cabbage leaves. Heat the milk in a small saucepan.

9. 9.

   Drain the potatoes, rinse under cold water, peel and mash with a potato masher, adding the warm milk. Season with salt and a little nutmeg directly.

10. 10.

    Spread the mash on the cabbage leaves. Smooth with a rubber spatula, sprinkle with breadcrumbs and drizzle with the remaining oil. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) in the middle rack for about 40 minutes until golden brown.