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Mom2Bell&Bubba
Vegetarian shepherd's pie
Vegetarian Shepherd's pie with parsnip, celery, rosemary, potato and tomato.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Chop the onions and finely chop the garlic. Peel the parsnip and cut into cubes of 1 x 1 cm (brunoise).
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Cut the celery into thin loops. Ris the needles of the rosemary and cut them fine.
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Peel the potatoes and cook them in water for 20 minutes in salted water.
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In the meantime, heat the oil in a frying pan and fry the onion for 3 minutes on low heat. Add the garlic, celery and parsnip and cook for 2 minutes.
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Add the minced meat, the tomato cubes and half of the rosemary and bring to the boil. Leave for 5 minutes on low heat with the lid on the pan.
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In the meantime, bring the milk and butter to the boil in a saucepan.
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Drain the potatoes and puree them with the puree mash and the milk-butter mixture. Season with the nutmeg, pepper and salt.
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Spread the minced meat over the bottom of the oven dish and cover with the mashed potatoes.
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Sprinkle with the breadcrumbs and cheese and sprinkle with the rest of the rosemary. Divide the butter into cubes.
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Nutrition
685Calories
Sodium29% DV695mg
Fat49% DV32g
Protein48% DV24g
Carbs23% DV69g
Fiber52% DV13g
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