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Traditional sheperd’s pie

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Traditional sheperd's pie

with rosemary and cheesy grana padano potatoes

Informations supplémentaires
35 min. | 591 kcal | easy | Family | Printable version
1. Cook the potatoes Preheat the oven to 400°F. Peel and cut the potatoes into small to medium sized cubes. Put in a pot with salted water and bring to a boil. Cook 12-15 minutes until tender. Drain and mash with a knob of butter and some milk to taste. Adjust seasoning to taste.
2. Setup Peel the carrots and cut into very small cubes. Chop the onion, garlic and rosemary. Put 0.5 2P | 1 3P cube of broth in 1/2 2P | 3/4 3P cup of water.
3. Cook the vegetables Heat a big pan on medium high. Add the onion, carrot and rosemary and cook 4-5 minutes. Add salt and pepper
4. Add the ingredients Add the beef and cook 3-4 minutes. Add the garlic and cook for 1 minute. Add the broth and 2 2P | 3 3P tbsp. of tomato paste. Cook 5-6 minutes over medium high heat until the liquid evaporates.
5. Bake in the oven Put the meat in a baking dish. Garnish with the mashed potatoes then add the grana padano on top. Kids can help with this task. Bake in the oven for 10-12 minutes until the cheese is metled. Cook at Broil for 3-4 minutes if desired.
6. Plate your dish Serve. Bon appétit!
280gGround Beef
20gGrana Padano Cheese
1unitGarlic Clove(s)
0.5unitFresh Rosemary
3unitOrganic Nantes carrot (s)
0.5unitYellow Onion(s)
30mlTomato Paste
600gYellow Potato(es)
1unitVegetable Broth Cube(s)
170mlCorn Kernels
What you need pot, strainer, pan, potato masher, baking dish
591 kcal
% daily value
% daily value
carbohydrate 48g
fat 27g
cholesterol 115mg
fiber 4g
protein 40g
saturated 14g
sodium 556mg
sugar 6g
trans 1g