Shepherd’s pie recipe
Chef Philippe Etchebest’s shepherd’s pie is a refined version of this fantastic classic from French cuisine. Creamy mashed potatoes meet beef simmered with onions, garlic and fresh herbs. The whole dish is baked to a golden brown, crispy crust. A comforting dish, perfect for a meal with family or friends.
Ingredients for 4 people
Mashed potatoes:
1 kg potatoes (floury variety)
200 g butter
20 cl milk
Salt
Meat and garnish:
800 g minced beef
2 onions
5 cloves of garlic
1 tbsp. 1 tbsp sunflower oil (or other neutral oil)
10 g butter
20 cl veal stock
Fresh herbs: parsley, tarragon, thyme
Salt, pepper
Finish:
Breadcrumbs (approx. 60 g) for the gratin topping
A little extra milk/butter/mashed potatoes if needed
Preparation:
the recipe on the next page
