Gluten Free: Shepherd’s Pie
I continue with the seriesfamous chefsand I believe you have all heard of Mary Berry. I love watching her cooking shows, and I recently treated myself to her cookbook as well. So I chose for the first recipeshepherd’s piewhose taste immediately brought me back to England … Fine meat with mushrooms and lightly crispy baked puree. Add a bowl of salad and you will enjoy lunch.
- 800 g of potatoes
- 5 tablespoons milk
- 30 g butter
- 750 g ground msa
- 150 g of sliced champignons
- 2 heads of onion
- 3 cloves garlic
- 2 carrots cut into thin strips
- 30 g Schar Mix B flour
- 250 ml of meat stock
- spices to taste – salt, pepper …
Peel a squash, grate it and boil it. Add milk and butter and make a puree. Season to taste. Slice the onion and sauté in olive oil. Add the carrots, garlic, and mushrooms and sauté briefly. Stir in the minced meat and simmer until it changes color. Sprinkle with flour and simmer for another minute, season and cover with stock. Simmer for half an hour and, if necessary, add a little more stock. The mixture should be juicy but without liquid.
Transfer the meat to a fireproof dish and flatten. Arrange the puree on top and decorate with a fork (it will bake nicely later). Bake for 20 minutes in an oven preheated to 200C until the surface gets a nice color.