Shepherd’s Pie

For the Sheperd’s Pie, boil the potatoes in salted water. Slice the carrots and cook them until half cooked.

Mix the mince with the chopped onion and fry in a little oil. Then season with salt, pepper, crushed garlic and finely chopped rosemary.

Add 3 tablespoons of water, steam briefly and mix in the chopped herbs. Peel the cooked potatoes.

Mash with egg yolks, butter and cream to a coarse mash and season with ground nutmeg. Brush the mold with oil or butter.

First layer the carrots, then the meat mixture and finally the mashed potatoes in the mold.

Bake in the preheated oven at 200 degrees on the middle shelf, covered with aluminum foil, for about 35 minutes.

Remove the aluminum foil shortly before the end of the baking time, so that the casserole gets a crispy golden-yellow crust. Serve the Sheperd’s Pie fresh from the oven.

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