Shepherd’s pie

Many places in the world claim to be the source of this food, but for me, it seems like the roots of this food go back to old England. Shepherd’s pie, cottage pie, or French version of Hachis Parmentier. All these names hide food quite similarly. Classically, it is a food that can be prepared from the previous day’s lunch from the remaining potatoes, which are lightly smashed. During the preparation, the minced meat fried with onions and spices is placed in layers with the mashed potatoes, and sometimes covered with grated well-melting cheese, which turns crispy and forms a delicious coating on the food.
Historically, the name Shepherd’s pie did not appear until the mid-1850s, but similar foods were certainly made already centuries earlier.
I made a variant of this shepherd’s pie last summer. A nice, strong lunch for the whole family.

Preparation time: 30 minutes preparation, 45 minutes cooking
Level: easy
Quantity: for four to six

Ingredients:
10-15 boiled potatoes, mashed and mixed with olive oil and, if desired, a little milk
500 g minced meat
1 larger onion, chopped
2-3 cloves of garlic, chopped
2 tablespoons tomato paste
A handful of frozen green peas
100g of cheddar or other easy-to-melt cheese
For frying olive oil and for making mashed potatoes
Black pepper, salt and dried oregano for seasoning
A small handful of chopped smooth-leaf parsley

Preparation:
1. Smash the boiled potatoes, add olive oil and, if desired, milk so that the stuffed potato mass is not too dense
2. Chop onion and garlic, fry over medium heat with minced meat. Add tomato paste and green peas at the end of frying.
3. Pour the fried minced meat mixture into an oven mold (or use small molds) form the layer about 2-3 cm thick, cover a 2-3 cm layer with mashed potato mass, grate the cheddar and shake on the potato layer.
4. Bake at 200 degrees for 30-45 minutes until the cheese starts to brown.
5. Shake over chopped parsley to serve. Serve hot.
Ready !!

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