Shepherd's pie with creamy cabbage and puffed garlic

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.