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Superyoungcook
Shepherds Pie
Cottage pie
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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
Directions
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Heat the oil and fry the minced meat. Scoop out of the pan and drain.
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Fry the onion, carrot, leek and garlic in the shortening. Add the tomato puree and flour and fry briefly.
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Extinguish with the red wine and pour in the stock. Add the minced meat and season with the Worcestershire sauce, thyme, salt and pepper.
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Let it gently simmer for about 20 minutes without the lid, so that the sauce becomes slightly thicker.
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Preheat the oven to 200ºC.
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Cook the potatoes with salt until done.
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Drain them, steam them dry and crush the potatoes with the butter, milk, cheese and egg yolks.
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Scoop the mince sauce in the baking dish and cover with the mashed potatoes.
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Sprinkle with extra breadcrumbs and put the pie in the oven for 20-25 minutes until the sauce bubbles along the edges.
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Remove from the oven and let it rest for a while.
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Nutrition
795Calories
Sodium0% DV0g
Fat63% DV41g
Protein76% DV38g
Carbs18% DV54g
Fiber0% DV0g
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