A modification of the traditional shepherd pie with beef instead of lamb. Serves 4 as main course or 8 as starter
Ingredients
- 1 kg floury potatoes
- 30g butter
- 2 dl milk
- 1 onion
- 500g minced beef
- 4 carrots
- 3 stems celery stalks
- 5 dl bouillon
- Dried provencal herbs
- Worcester sauce
- tomato puree
- salt, pepper
Instructions
1. Chop the onion finely and cut the carrots and celery into small cubes.
2. Make 5 dl bouillon, add 1 teaspoon Provencal herbs, 2 teaspoons Worcester sauce and 2 teaspoons tomato puree and mix well.
3. Fry the onion in olive oil until brownish, add the minced meat and fry until browned.
4. Add the carrots, celery and bouillon and mix all well. Cover and cook at medium heat until the liquid is absorbed (approx. 45 minutes), stirring occasionally.
5. Peel and quarter the potatoes and then cook (e.g. 10 minutes in a pressure cooker) until done. Add butter, milk, ground nutmeg, ground pepper and 1 teaspoon of salt and mash with a potato masher.
6. Preheat the oven to 200 degrees Celsius circulating air and place the meat mixture in a large ovenproof dish (or eight small dishes of 2 dl each) and cover with the potato stock.
7. Bake until the surface of the potato stock is crispy brown (about 20-30 minutes).