Shepherd's Pie

Ingredients for 4 servings:

• 500 g minced meat
• 2 bags of mashed potato powder (or homemade mashed potato)
• 1 can of mushrooms
• 1 small can of peas
• 1 bag of carrots (frozen or fresh, small bag)
• ¾ liter sauce (gravy), dark
• Cheese for topping

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

simple but damn tasty

First, cook the carrots (so they’re not too soft). In the meantime, mash the potatoes (they shouldn’t be too runny) and prepare the sauce according to the package instructions. Drain the peas and mushrooms well. Brown the minced meat in a large pot. Now add the carrots, peas, and mushrooms to the minced meat and pour in the sauce. Let the whole thing simmer for a few more minutes. In the meantime, preheat the oven to about 170°C. Place the minced meat in a large (or several small) casserole dish and add enough sauce so that the mixture doesn’t float (unless you like it that way). Now add a generous dollop of mashed potato to the minced meat and vegetable mixture. Make sure there’s no mash on the sides of the dish. Now add plenty of cheese to the mashed potato. Then place it in the hot oven. The casserole stays in the oven until small bubbles of sauce appear around the edges and the cheese is a nice golden yellow. Then the shepherd’s pie is ready and ready to serve. Tip: You can also add onions, corn, garlic, etc.