Shepherd's Pie

Ingredients

• 600 g starchy potatoes
• Salt
• 3 Carrots
• 2 onions
• 2 tbsp olive oil
• 600 g minced beef
• 3 tbsp tomato paste
• 300 ml meat broth
• Salt
• black pepper (ground)
• 250 ml milk (1.5% fat)
• nutmeg powder

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for 25–30 minutes.

2. 2.

   Wash carrots and dice very small; peel onions and finely dice them. Heat olive oil in a pan. Add carrots, onions, and minced beef and sauté for 5–8 minutes over medium heat. Add tomato paste and cook for 1 minute. Pour in broth and season with salt and pepper.

3. 3.

   Drain the potatoes, let them dry, then mash them. Warm milk in a pot and stir it into the mash. Season with salt, pepper, and nutmeg. Divide the minced beef among four baking dishes. Spoon the mashed potato mixture into a piping bag with a star tip and spread it over the meat. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35–40 minutes until golden brown. Remove the Shepherd’s Pie from the oven and serve immediately.