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

1 h 35 minServes 6Nutri-Score C€€
from @cookwithauds20 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • yellow onions (thinly sliced)Produce3 pieces
  • olive oilPantry15 ml
  • butter (divided)Dairy98 g
  • salt (divided)Spices15 g
  • ground lambMeat454 g
  • celery stalks (finely chopped)Produce5 pieces
  • white wineBeverages80 ml
  • flourPantry31 g
  • dried thymeSpices1 g
  • black pepperSpices4 g
  • dried parsley flakesSpices2 g
  • garlic cloves (minced)Produce6 pieces
  • Worcestershire saucePantry15 ml
  • beef brothPantry360 ml
  • russet potatoes (peeled and cut into chunks)Produce4 pieces
  • heavy creamDairy80 ml
  • Gruyère cheese (grated)Dairy200 g
  • Parmesan cheese (grated)Dairy75 g
  • fresh parsley (chopped)Produce8 g

per serving

Nutrition

536kcal

Carbs
29 g
Proteins
24 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Potato masher
  • Baking dish
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Boil the potatoes

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

  9. Finish and serve

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