FRIJE

Instructions

• 1.   Start by heating a pot of salted water, peel the potatoes, wash them, cut them into large pieces, then plunge them into the simmering water, cover and let cook for about 30 minutes. During this cooking time, peel the onion and carrot and finely chop them with a knife. Take out the flesh of the tomato and dice it. Finely chop the parsley. Put everything in a pan with 20g of butter, and sauté for a few minutes, to brown the meat and give it flavor.
• 2.   When the potatoes are cooked, drain them and mash them with a fork or a potato masher (avoid using a blender as it would make the texture too sticky and liquid) while incorporating the butter, nutmeg, salt, pepper, and a few spoonfuls of cooking water.
• 3.   Then, preheat the oven to 425°F (210°C), and spread 10g of butter in the bottom of a 4-person gratin dish. To assemble your shepherd's pie, start by spreading the beef and herb filling in the bottom of the dish, then cover with the homemade mashed potatoes, brush with the beaten egg, sprinkle with grated cheese, and optionally add a few butter shavings for a nice gratin and golden crust.
• 4.   Bake the shepherd's pie for about 30 minutes (until it is nicely golden), then serve it hot or warm with a green salad, a tomato salad, or an endive salad.

Nutritional information *