Homemade shepherd’s pie

Last Updated on April 7, 2024

Traditional Italian Easter dessert. Remotely reminiscent of rice pudding baked in linzer dough.

Ingredients:

For the dough: 250 g of plain flour 125 g of granulated sugar 125 g of butter 1 sachet of baking powder 1 piece of egg For filling: 250 g of crystal sugar 250 g rice (preferably Arborio) 250 g ricotta 1 sachet vanilla sugar 2 tsp lemon flavouring 4 pcs eggs 1 pcs lemon candied cocktail cherries cranberry olive oil Other: roll pan, cake pan powdered sugar for sprinkles

Procedure:

1. Mix the smooth flour with the sugar and baking powder, then incorporate the loosened butter (the dough should be stiffer than, for example, linzer dough), place in the fridge to chill
2. Prepare the filling; boil the rice until tender, let it cool slightly, then mix it with the ricotta, both sugars and eggs, season with lemon juice and zest and lemon flavouring, stir in the chopped cocktail cherries, a more liquid mixture will form, which is fine
3. Grease the cake tin with oil and dust with breadcrumbs,
4. On a floured work surface, roll out the well chilled dough into a 0.5 cm thick sheet
5. Transfer the rolled out dough to the mould using a rolling pin, lining the bottom and sides evenly, right up to the edge
6. Pour the prepared filling into the mould and fold the overhanging edges of the dough and press it lightly into the filling
7. Roll out the remaining dough into rolls to form a grid on the surface of the dessert
8. Bake in a preheated oven at 180-
200 °C for 45 minutes until golden brown
9. Let the baked cake cool preferably on a wire rack and serve uncooled, if necessary the next day, sprinkled liberally with icing sugar.