Shepherd’s pie recipe
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Ingredients
4 servings 10 ml of oil 2 pcs of onions 400 g minced meat – beef 2 pcs of carrots 100 g of Parmesan cheese and possibly Eidam 1 pcs. 100 g of my slo 1 can of chopped tomatoes 4 pcs of potatoes larger 3 dl of milk salt pepper ground
Method of preparation
1 This recipe is by Zdenda Polreich and it is really delicious. It is neither annual nor expensive. It is more work in the beginning, but not later. I have calculated the ingredients, so please do not use exact quantities. Add the ground beef (we also used a mixture of beef and pork) and fry. Use a fork to break it up into small pieces. Preferably into small balls. Bake for 5-7 minutes. Then add the grated carrots. Roast for a long time until all the water has evaporated and the meat is browned. The meat should sizzle and not sizzle. 3 Add the thyme; if fresh, remove the sprigs and chop finely. Add the crushed tomatoes and, if necessary, a little water. I use tinned tomatoes. Cook under a lid for about 20 minutes. 4 Boil the peeled and chopped potatoes until tender. Mash the potatoes with a masher, add a little salt and stir until the potatoes are glossy. Then add the warm milk a little at a time and dilute the mash. The porridge should be thicker than we know it. It will be cut into circles so that it can be shaped. Then add the coarsely grated Parmesan cheese. We tried it with eidam and it was delicious too. 5 Spread the meat on the bottom of the baking dish.
