Shepherd's pie
British cuisine
120 Minutes
650 Calories
• 1.5-2 kg of potatoes
• 350 ml beef broth
• 1 kg. Ground meat
• Zucchi's Pallade ultra-refined olive oil
• 1 onion
• Half a cone of celery
• 6 cloves of garlic
• 250 ml semi-dry red wine.
• 150 g of Sterilgarda 23% cream
• 60 g of Lurpak butter
• 150 g of Arla cream cheese
• 1 tbsp. Pomi tomato paste
• 8-9 sprigs of rosemary
• thymes
• 2 carrots
• 1 jar of peas
• Sweet corn 1 jar
• Starch
• 200 g of cheddar
• 150 g of Granarolo parmesan
• Pepper mix
• White pepper
Peel the potatoes and cut them into cubes, put them in cold water and boil them. Add 2 cloves of garlic and 10 grams of salt to the cooking.
Pour Zucchi olive oil into the pan and heat well. Let's make big burger cutlets from the minced meat, fry them in the pan on both sides, take them out. Put onion, celery and garlic in a pan, fry together and add broth. Add the fried flour and mix. Add 250 ml of semi-dry red wine and the same amount of broth. Sprinkle some salt and cook for half an hour.
Drain the water from the potatoes, add Sterilgarda 23% cream, Lurpak butter, Arla cream cheese and mix together.
Add 1 tbsp to the meat. Pomi tomato paste, 8-9 leaves of rosemary and sprinkle with thymes. After half an hour, add carrots, peas and sweet corn. Add the cornstarch dissolved in the broth to thicken.
Add grated cheddar, 50 grams of parmesan to the puree and mix.
Transfer the meat mass to the baking form and press it. Add the remaining cheddar, grate the Parmesan and sprinkle with the pepper mix.
Add white pepper to the puree, pour it over the meat mass, put it in the oven heated to 180-200 degrees and bake for 20 minutes.
• 350 ml beef broth
• 1 kg. Ground meat
• Zucchi's Pallade ultra-refined olive oil
• 1 onion
• Half a cone of celery
• 6 cloves of garlic
• 250 ml semi-dry red wine.
• 150 g of Sterilgarda 23% cream
• 60 g of Lurpak butter
• 150 g of Arla cream cheese
• 1 tbsp. Pomi tomato paste
• 8-9 sprigs of rosemary
• thymes
• 2 carrots
• 1 jar of peas
• Sweet corn 1 jar
• Starch
• 200 g of cheddar
• 150 g of Granarolo parmesan
• Pepper mix
• White pepper
Peel the potatoes and cut them into cubes, put them in cold water and boil them. Add 2 cloves of garlic and 10 grams of salt to the cooking.
Pour Zucchi olive oil into the pan and heat well. Let's make big burger cutlets from the minced meat, fry them in the pan on both sides, take them out. Put onion, celery and garlic in a pan, fry together and add broth. Add the fried flour and mix. Add 250 ml of semi-dry red wine and the same amount of broth. Sprinkle some salt and cook for half an hour.
Drain the water from the potatoes, add Sterilgarda 23% cream, Lurpak butter, Arla cream cheese and mix together.
Add 1 tbsp to the meat. Pomi tomato paste, 8-9 leaves of rosemary and sprinkle with thymes. After half an hour, add carrots, peas and sweet corn. Add the cornstarch dissolved in the broth to thicken.
Add grated cheddar, 50 grams of parmesan to the puree and mix.
Transfer the meat mass to the baking form and press it. Add the remaining cheddar, grate the Parmesan and sprinkle with the pepper mix.
Add white pepper to the puree, pour it over the meat mass, put it in the oven heated to 180-200 degrees and bake for 20 minutes.