British shepherd’s pie
Time: 30 min. preparation time, 20 min. baking time
Nutrition: Calories ca 508 / Protein 23g / Carbohydr. 34g / Fat 30g
Ingredients (6 servings)
|500 g||lamb (ground)|
|350 ml||chicken stock|
|1 kg||mashed potatoes|
|1 tbsp||tomato paste|
|30 g||parmesan cheese (grated)|
|olive oil for frying|
oven, vegetable peeler, large frying pan, ovenproof baking dish, cooking spoon, cheese grater (optional), cutting board, knife
Rosé, fine dry, 2014
The slight sweetness of the wine can stand up to the essential thyme oils. Rosé unfolds its delicate aromas of ripe blackberries and elderberries best when well chilled.
Preheat oven to 200°C/ 392°F. Finely chop onion, garlic, and thyme leaves. Peel carrot and cut into fine dice. Cut celery into fine dice.
oven, vegetable peeler, cutting board, knife
1 onion / 1 clove garlic / 2 sprigs thyme / 1 carrot / 1 stalk celery
Heat some olive oil and sear ground lamb for approx. 2 – 3 min., breaking it up with a cooking spoon. Add onion, garlic, thyme, carrots, and celery and fry for approx. 5 – 8 min. Season well with salt and pepper.
large frying pan, cooking spoon
olive oil for frying / 500 g ground lamb / salt / pepper
Add tomato paste and fry for approx. 1 – 2 min. Then, add flour and stir constantly for approx. 2 – 3 min.
1 tbsp tomato paste / 2 tbsp flour
Add chicken stock and let simmer over medium heat for approx. 10 – 12 min.
350 ml chicken stock
Place meat into a large ovenproof dish and spread mashed potatoes evenly on top.
ovenproof baking dish
1 kg mashed potatoes
Top with parmesan and bake in preheated oven at 200°C/ 390°F for approx. 20 – 25 min. until golden.
cheese grater, oven
30 g parmesan cheese