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French Onion Shepherd's Pie
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French Onion Shepherd's Pie

1 h 35 minPara 6Nutri-Score C€€
de @cookwithauds25 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • yellow onions (thinly sliced)Frutas y verduras3 piezas
  • olive oilDespensa15 ml
  • butter (divided)Lácteos98 g
  • salt (divided)Especias15 g
  • ground lambCarne454 g
  • celery stalks (finely chopped)Frutas y verduras5 piezas
  • white wineBebidas80 ml
  • flourDespensa31 g
  • dried thymeEspecias1 g
  • black pepperEspecias4 g
  • dried parsley flakesEspecias2 g
  • garlic cloves (minced)Frutas y verduras6 piezas
  • Worcestershire sauceDespensa15 ml
  • beef brothDespensa360 ml
  • russet potatoes (peeled and cut into chunks)Frutas y verduras4 piezas
  • heavy creamLácteos80 ml
  • Gruyère cheese (grated)Lácteos200 g
  • Parmesan cheese (grated)Lácteos75 g
  • fresh parsley (chopped)Frutas y verduras8 g

por ración

Nutrición

536kcal

Carbohidratos
29 g
Proteínas
24 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • Prensapatatas
  • Fuente de horno
  • Rallador

paso a paso

Preparación

  1. Caramelize the onions

    • Heat the olive oil and part of the butter in a frying pan over medium-low heat.
    • Add the sliced onions and part of the salt and cook slowly, stirring often, until deeply golden and jammy.
    • Add the minced garlic and cook until fragrant.
    Paso 1

  2. Brown the lamb

    • Push the onions to the side and add the ground lamb, breaking it up with a spoon.
    • Cook until browned and no longer pink.
    Paso 2

  3. Build the filling

    • Add the chopped celery and cook until softened.
    • Pour in the white wine and let it reduce.
    • Stir in the flour, dried thyme, black pepper and dried parsley flakes and cook briefly.
    Paso 3

  4. Simmer the filling

    • Add the Worcestershire sauce and beef broth.
    • Simmer until the mixture thickens into a rich gravy, then adjust the salt.
    Paso 4

  5. Boil the potatoes

    • Boil the potato chunks in salted water until fork tender.
    • Drain well and let the steam escape.
    Paso 5

  6. Make the mash

    • Mash the potatoes with the remaining butter and the heavy cream.
    • Stir in the grated Gruyère and Parmesan and season with the remaining salt.
    Paso 6

  7. Assemble the pie

    • Spread the lamb filling in an even layer in a baking dish.
    • Top with the cheesy mash and spread it smooth, roughing up the surface with a fork.
    Paso 7

  8. Bake

    • Bake at 200 °C until the top is golden and the filling bubbles at the edges.
    • Let rest for a few minutes before serving.
    Paso 8

  9. Finish and serve

    • Scatter the chopped fresh parsley over the top.
    • Serve hot.
    Paso 9
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