Shepherd's Pie

Ingredients for 4 servings:

• 500 g potatoes, peeled
• 250 ml water
• 250 ml milk, hot
• 1 tbsp butter
• 1 tsp salt
• 1 onion(s)
• 1 tbsp butter
• 300 g minced meat
• 20 g butter
• 20 g flour
• 250 ml broth
• 1 tsp tomato paste
• 1 tsp mustard
• 1 tbsp butter
• 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Minced meat topped with mashed potatoes

Boil the potatoes with 250 ml of water and simmer for 20 minutes. Drain and reserve the potato water. Mash the potatoes, stir in 1/4 l of hot milk, using the potato water if desired. Add 1 tbsp butter and 1 tsp salt, and mash the potatoes until fluffy. Dice the onion. Heat 1 tbsp butter, sauté the onion, add 300 g of minced meat, and fry. (Tip: For a truly English taste, add dried or fresh chopped peppermint). For the gravy, heat 20 g of butter and sauté 20 g of flour. Add 250 ml of stock, stirring, and stir in 1 tsp each of tomato paste and mustard. Transfer the meat to a greased casserole dish, pour over the gravy, and spread the mashed potatoes over the top. Sprinkle butter flakes (from one tablespoon of butter) on top, place in the preheated oven, and bake the pie for approximately 20-30 minutes at 225°C (top/bottom heat). Sprinkle with chopped parsley.