Shepherds Pie

Name: Shepherds Pie
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 500 gram minced lamb; 500 gram minced beef; 1 onion; 2 winter carrot; 2 leeks; 2 clove garlic; 2 tablespoon tomato paste; 2 tablespoon flour; 250 milliliters Red wine; 350 milliliters Meat bouillon; 1 tablespoon Worcestershire sauce; 1 tablespoon thyme; 0.5 tablespoon rosemary; 750 gram crumbly potato for the mashed potatoes; 50 gram butter for the mashed potatoes; 3 tablespoon hot milk for the mashed potatoes; 3 tablespoon Parmesan cheese for the mashed potatoes; 3 tablespoon mature cheese for the mashed potatoes; 2 egg yolk for the mashed potatoes; 2 tablespoon bread crumbs for the mashed potatoes

Cottage pie

Directions

Heat the oil and fry the minced meat. Scoop out of the pan and drain.
Fry the onion, carrot, leek and garlic in the shortening. Add the tomato puree and flour and fry briefly.
Extinguish with the red wine and pour in the stock. Add the minced meat and season with the Worcestershire sauce, thyme, salt and pepper.
Let it gently simmer for about 20 minutes without the lid, so that the sauce becomes slightly thicker.
Preheat the oven to 200ºC.
Cook the potatoes with salt until done.
Drain them, steam them dry and crush the potatoes with the butter, milk, cheese and egg yolks.
Scoop the mince sauce in the baking dish and cover with the mashed potatoes.
Sprinkle with extra breadcrumbs and put the pie in the oven for 20-25 minutes until the sauce bubbles along the edges.
Remove from the oven and let it rest for a while.