Shepherd's Pie

Ingredients

• 450 gLamb mince
• 1300 gPotato
• 150 gOnion
• 16 gFlour
• 300 mlBeef broth
• 100 gVegetables
• 2 gHerbs
• 120 mlMilk
• 70 gButter
• 50 gCheese
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the filling

   • Heat butter (10 g) in a large pan. Brown the minced lamb (450 g) in batches over high heat until well browned; additional fat may not be necessary if the meat is fatty enough.
   • Finely chop the onion (150 g) and briefly fry it in butter until soft.
   • Add the onion to the meat, stir in dried herbs (2 g) and pepper (1 g).
   • Sprinkle the flour (16 g) over the mixture, stir and fry for 3–4 minutes.
   • Deglaze with beef stock (300 ml), add mixed vegetables (100 g) and simmer gently for 25–30 minutes until thickened. Season with salt (total 6 g) and pepper to taste.
2. 2

   Make the mash

   • Peel and chop the potatoes (1,300 g) and boil them for about 20 minutes until very tender.
   • Drain and mash until smooth.
   • Stir in butter (50 g), season and gradually add milk (120 ml) until creamy.
3. 3

   Assemble & bake

   • Place the meat mixture in a shallow ovenproof dish and cover with the mashed potatoes.
   • Brush the top with melted butter (10 g) and optionally sprinkle grated cheese (50 g).
   • Bake in a hot oven at 200 °C for 30–45 minutes until the top is golden.
   • Serve with peas, beans or other green vegetables.