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French Onion Shepherd's Pie
Hoofdgerecht

French Onion Shepherd's Pie

1 u 35 minVoor 6Nutri-Score C€€
van @cookwithauds22 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • yellow onions (thinly sliced)Groente en fruit3 stukken
  • olive oilVoorraadkast15 ml
  • butter (divided)Zuivel98 g
  • salt (divided)Kruiden en specerijen15 g
  • ground lambVlees454 g
  • celery stalks (finely chopped)Groente en fruit5 stukken
  • white wineDranken80 ml
  • flourVoorraadkast31 g
  • dried thymeKruiden en specerijen1 g
  • black pepperKruiden en specerijen4 g
  • dried parsley flakesKruiden en specerijen2 g
  • garlic cloves (minced)Groente en fruit6 stukken
  • Worcestershire sauceVoorraadkast15 ml
  • beef brothVoorraadkast360 ml
  • russet potatoes (peeled and cut into chunks)Groente en fruit4 stukken
  • heavy creamZuivel80 ml
  • Gruyère cheese (grated)Zuivel200 g
  • Parmesan cheese (grated)Zuivel75 g
  • fresh parsley (chopped)Groente en fruit8 g

per portie

Voedingswaarden

536kcal

Koolhydraten
29 g
Eiwitten
24 g
Vetten
36 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Soeppan
  • Pureestamper
  • Ovenschaal
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Boil the potatoes

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

  9. Finish and serve

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