Shepherd's pie with potatoes and jerusalem artichoke
Traditional shepherd's pie with a sweet taste of Jerusalem artichoke and mashed potatoes.
Chef's choice
Ingredients
Portions:
4
500 g
potatoes, peeled and chopped
400 g
minced beef
200 ml
whole milk
300 g
Jerusalem artichokes, peeled and chopped
2
red onions, finely chopped
50 g
butter
2 tbsp
Casa olive oil
1 tbsp
capers, drained and rinsed
fine salt, to taste
Espelette pepper, to taste
ground white pepper, to taste
2 tbsp
fresh chives, chopped
2 tbsp
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C (400°F).
- Peel and chop the potatoes and Jerusalem artichokes into chunks. Boil in salted water until tender, then drain and mash with butter and whole milk. Season with fine salt and ground white pepper. Set aside.
- In a pan, heat Casa olive oil over medium heat. Add chopped red onions and cook until softened. Add minced beef, cooking until browned. Stir in capers and season with Espelette pepper.
- Spread the beef mixture in an even layer in a baking dish. Top with the mashed potato and Jerusalem artichoke mixture. Smooth the surface and create a decorative pattern with a fork.
- Bake in the preheated oven for 20 minutes or until the top is golden and crispy. Garnish with chopped fresh chives and flat-leaf parsley before serving.
For extra flavor, add a splash of Worcestershire sauce to the beef mixture.