1 Peel and wash the potatoes, then cut them into chunks.
2 Cook the potatoes in salted water.
3 Peel and thinly slice the onion.
4 In a frying pan, sauté the onion and ground meat, breaking it up well so it separates nicely. Season with salt and pepper.
5 Once the potatoes are cooked, mash them roughly with a potato masher or a fork.
6 Add the heavy cream, mash again while mixing and add a pinch of nutmeg.
7 Add the 2 beaten eggs, mash and mix until you get a smooth, airy mash. If it's too thick, add a little milk until you reach the consistency you want. Season with salt and pepper to taste.
8 In a baking dish, layer the bottom with a layer of ground meat, then a layer of mash, then another layer of meat, and finish with the mash on top.
9 Bake at 390°F (200 °C). Once the mash is lightly golden, remove from the oven and serve.
10 Suggestion: you can add diced tomatoes or braised endives to the meat.
11 It's also delicious made with bolognese sauce. In that case, the sauce should not be too runny.
12 You can also sprinkle the top of the dish with grated emmental or parmesan, or simply with breadcrumbs.
A decent shepherd's pie recipe, though quite compact. You can also make it with leftovers from a pot-au-feu or with shredded, defatted duck confit.
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