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French Onion Shepherd's Pie
Plat

French Onion Shepherd's Pie

1 h 35Pour 6Nutri-Score C€€
par @cookwithauds22 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • yellow onions (thinly sliced)Fruits et légumes3 morceaux
  • olive oilÉpicerie15 ml
  • butter (divided)Produits laitiers98 g
  • salt (divided)Épices15 g
  • ground lambViandes454 g
  • celery stalks (finely chopped)Fruits et légumes5 morceaux
  • white wineBoissons80 ml
  • flourÉpicerie31 g
  • dried thymeÉpices1 g
  • black pepperÉpices4 g
  • dried parsley flakesÉpices2 g
  • garlic cloves (minced)Fruits et légumes6 morceaux
  • Worcestershire sauceÉpicerie15 ml
  • beef brothÉpicerie360 ml
  • russet potatoes (peeled and cut into chunks)Fruits et légumes4 morceaux
  • heavy creamProduits laitiers80 ml
  • Gruyère cheese (grated)Produits laitiers200 g
  • Parmesan cheese (grated)Produits laitiers75 g
  • fresh parsley (chopped)Fruits et légumes8 g

par portion

Nutrition

536kcal

Glucides
29 g
Protéines
24 g
Lipides
36 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Marmite
  • Presse-purée
  • Plat allant au four
  • Râpe

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Boil the potatoes

    • Boil the potato chunks in salted water until fork tender.
    • Drain well and let the steam escape.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8

  9. Finish and serve

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