Contents
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Ingredients
Shepherd's Pie
- 1 Parsnip fresh
- 12 Waxy potatoes
- 0,5 Onion
- 1 Clove of garlic
- 2 Ginger slice
- 25 g Butter
- 1 shot Balsamic vinegar
- 250 g Mett
- 300 g Minced meat
- 400 g Goat cheese
- 1 pinch Sea salt
- 1 pinch Pepper
sauce
- 1 Apple
- 1 bunch Mint
- 1 tbsp Butter
- 1 pinch Sea salt
- 1 pinch Pepper
- 1 tsp Honey
- 200 g Plum jam
- 6 Cherry tomatoes
Instructions
Sheperd's Pie
- For the Sheperd's Pie, first peel the potatoes and the parsnip and cut both into slices. Put both in the steamer in a saucepan and steam over medium heat. Meanwhile, peel and dice the onion, garlic and ginger.
- Then melt the butter in the saucepan, add the onion, garlic, ginger and fry lightly - deglaze with a dash of balsamic vinegar. Mix the onions, ginger and garlic with the ground meat and minced meat, season with salt and pepper. Put the minced meat in a metal ring and fry over a low flame.
- Mash the potatoes, puree the parsnips and mix the two together. Place the ring with the minced meat on a plate, put the puree on top and finish with a slice of goat cheese. Baked at 220 ° C top heat for about 5 minutes until golden brown.
sauce
- For the sauce, peel the apple, cut into pieces and stew in a saucepan with a little water. Finely chop the mint and add to the apple. Add the butter, salt and pepper and stir. Puree the sauce and set aside.
- Arrange the Sheperd's Pie with apple-mint sauce, honey and a dollop of plum jam. Garnish with cherry tomatoes.
Nutrition
Serving: 100gCalories: 275kcalCarbohydrates: 9gProtein: 12.3gFat: 21.3g