Recipe: Creamy Shepherd's Pie

- peel and wash the potatoes then cut them into pieces
- cook the potatoes in salted water
- peel and slice the onion
- in a pan, brown the onion and the ground meat, break it up well so that the meat is well separated, salt and pepper.
for the puree:
- once the potatoes are cooked, crush them roughly with a potato masher or a fork
- add the fresh cream, crush again while mixing and add a little nutmeg
- add the 2 beaten eggs, crush and mix so as to obtain a mousse-like consistency, if it is too firm add a little milk until you obtain the desired consistency, salt and pepper to taste
the shepherd's pie:
- in a dish, garnish the bottom with a layer of meat, then puree, then meat and finish with puree
- put in the oven at 200 degrees, once the puree is lightly golden remove from the oven and serve
suggestion: - you can add diced tomatoes or braised endives to the meat
- also very good using a bolognese sauce, in which case the sauce should not be liquid
- you can also sprinkle the top of the dish with grated emmental or parmesan or simply with breadcrumbs