Shepherd's pie is a classic British dish, over interpreted and loved. I must admit, I've never heard of it. It is almost similar to moussaka we often bake in Romania, but with a different twist. I love the spring onion on top, brings this meal to the next level.
- Prep Time : 40 minutes
- Cook Time : 15 minutes
- Yield : 6
- Allergens : milk
1. Heat the oil in a pan and fry the mushrooms until they turn gold. Heat the oven to 220 degrees.
2. Add the flour in the pan then the meat and let it on the medium heat until it cooks through, around 10-15 minutes. Add salt, pepper and basil. Pour the tomato juice and leave it to bubble. Mix well.
3. Mix the potato, milk, butter, salt, pepper and nutmeg in a food processor until smooth. Add some more milk if you consider the puree is too hard. Don't add too much salt, as the meat sauce is already salty. Add two chopped spring onion in the puree.
4. Place the meat sauce in a casserole, then top with the puree. Make some tassels with the bottom of a spoon and bake for 15 minutes or until it turns gold. Serve with chopped spring onion on top.