Irish casserole

Ingredients for 4 servings:

• 2 tbsp oil
• 450 g minced beef or lamb
• 1 large onion(s), finely diced
• 50 g mushrooms
• 2 carrots, thinly sliced
• 1 bay leaf
• 2 tbsp flour
• 1 tbsp tomato paste
• 200 ml broth (herb stock)
• 700 g potatoes, peeled, cut into pieces
• 25 g butter
• 50 g cheese, grated
• e.g. milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Shepherd’s Pie. I once won a cookbook from ZDF with this recipe.

First, fry the minced meat, onions, mushrooms, carrots, and bay leaf in hot oil for about 8-10 minutes. Add the flour and tomato puree and fry for about 2 minutes. Pour in the stock and bring everything to a boil. Cover and simmer gently for about 25 minutes. In the meantime, cook the potatoes until tender and mash them with butter, milk, and salt. Preheat the oven to 200°C (top/bottom heat). Remove the bay leaf and season the meat with salt and pepper. Transfer the meat and vegetable mixture to a prepared casserole dish (approx. 1.7 liters capacity) and cover with the mashed potatoes. Sprinkle with cheese. Bake in the hot oven for about 15-20 minutes. Delicious with a green salad.