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Shepherd – Pie

updated

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Ingredients for 6 servings:

  • 300 g puff pastry, frozen
  • 8 vine leaves, pickled
  • 1 garlic clove(s)
  • 1 stalk(s) leek
  • 200 g quark, low-fat
  • 100 g mascarpone
  • 200 g sheep’s cheese
  • 3 eggs
  • 1 tbsp capers
  • ½ tsp salt
  • 20 g pine nuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the puff pastry. Wash the vine leaves and pat dry. Trim the leek and slice into strips. Peel the garlic and finely dice it. Stack the puff pastry sheets on top of each other, roll them out, and line a 26 cm pie dish with them. Arrange the vine leaves on top. Finely dice the feta cheese and mix with the eggs, quark, and mascarpone. Add the capers, salt, garlic, and leek and stir in. Spoon the mixture onto the vine leaves and spread evenly. Sprinkle the pine nuts over the top and bake the pie on the middle rack of a preheated oven (200°C top/bottom heat) for about 50 minutes. Serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Shepherd – Pie