Shepherds Pie á la Jeanette

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Shepherds Pie á la Jeanette

		Parmesan cheese
		Pepper
		Salt
		Butter and milk
	a little	Water
1		Large can of pomatpuré
200	g	Peas (like frost)
350	g	Peeled carrots
4		Small or 2 large onions
400	g	Minced beef
500	g	Peeled potatoes

Instructions for Shepherds Pie á la Jeanette

To prepare the Shepherds Pie á la Jeanette recipe, please follow these instructions:

Cut the carrots into the appropriate slices, crack them first if they are too big.

Brown the meat, add salt, pepper and tomato puree. "rose" it a few minutes in the Pan and pour the water into the can of tomato puree and pour it in. then Came the onion in, let it warm a bit before you add the carrots and peas and warm it in further 5-10 my depending on how thick your carrots are cut out, they may not be completely finished.

Cook kartoflererne for they are almost finished, and mash them roughly with røremaskinen. Com a couple of spoonfuls butter and a little milk and whisk it all to the mashed potatoes (it should be slightly thinner than when we're doing it because it's easier to smear out).

Pour the vegetable/meat-mass in a serving dish and sprinkle with Parmesan cheese. Butter kartoffelmosen across and "behind" it in a preheated oven without a lid by 200 degrees for about 30 minutes, or until it is golden.

Tips:
Served with beanaise sauce and flutes. Will you save calories, you can easily omit the sauce, it tastes is certainly not inferior of the reason.