Shepherd's pie with creamy cabbage and puffed garlic

Name: shepherd's pie with creamy cabbage and puffed garlic
Total time: 35 min
Yield: 4
Ingredients: 5 el olive oil; 600 gram lamb strips provencal; 2 bulb garlic; 1 el rosemary needle; 800 gram mashed potatoes; 1 cabbage; 100 ml cooking cream; 1 el curry powder

Ingredients

Directions

Preheat the oven to 200 ° C.
Heat a heavy skillet over high heat.
Let 3 tablespoons of oil get hot and stir fry the meat in 5 to 8 minutes. Then put it in an oven dish.
Remove all garlic cloves.
Press 1 clove of garlic and mix with the rosemary through the mashed potatoes.
Spread the mashed potatoes over the meat and smooth. Pull in long stripes with a large fork and bake the pie in the oven for 25 minutes.
If necessary, switch on the grill for a crispy crust for another 5 minutes.
Place the unpeeled garlic cloves on a large double sheet of aluminum foil. Mix with 2 tablespoons of oil and fold the foil closed.
Puff for 25 minutes in the oven until soft and tender.
Turn the package over once in the middle.
Bring a large pot of water to the boil.
Cut the coals into quarters and remove the core. Use the food processor or a large sharp knife to cut into very thin strips.
Boil the cabbage for 2 minutes and drain.
Add the cream and curry, let it cook without a lid so that the cream thickens. Stir well occasionally and season with salt.
Garnish the pie with some pears of rosemary and about 3 cloves of garlic per person.