Weekend inspiration: Shepherd’s Pie

Ingredients:

400 g ground meat

500 g potatoes

100 g carrots

100 g red onion

100 g peas

100 g cream cheese

100 g cheddar cheese

50 ml cooking cream

20 g tomato paste

50 g flour

50 g butter

1 egg yolk

paprika powder

Vegeta seasoning

salt and pepper

fresh parsley

Peel the potatoes, cut them into pieces and cook in salted water. When soft, drain them and make mashed potatoes by adding butter, cooking cream and seasoning.

Dice the carrots and red onion and sauté until softened. Then add the ground meat and seasoning and cook, stirring, until the meat is browned. Add the tomato paste and peas, then stir in the flour and cook until the excess liquid evaporates and the mixture thickens.

In an ovenproof dish, first spread a layer of the prepared ground meat. Add cream cheese and grated cheddar on top, then cover everything with a layer of mashed potatoes.

Bake in the oven at 200°C for 30 minutes. Towards the end of baking, take the dish out of the oven and brush the surface with the egg yolk. Sprinkle with fresh parsley and serve warm.