Shepherd's Pie With Chestnuts Recipe

Shepherd's Pie With Chestnuts Recipes

Ingredients :

900 g lean minced beef

225 g onions, peeled and chopped

425 ml water

2-3 tsp salt

439 g Clement Faugier chestnut purée

1.5 kg freshly boiled potatoes

2 rounded tsp prepared mild mustard

50 g butter

150 ml warm milk

Method :
  1. Put beef into a pan, add onions then cook both together, uncovered for 1/2 hour.
  2. Stir often to break up the meat and prevent it from forming a lump.
  3. Pour in water then season with salt.
  4. Bring to boil, lower heat and cover.
  5. Simmer 1 hour, stirring from time to time.
  6. Work in the chestnut purée.
  7. Reheat, stirring, until piping hot.
  8. Spoon into 2.75 liter dish.
  9. Mash potatoes finely over low heat.
  10. Beat in mustard, butter and milk.
  11. Continue to beat until light and frothy.
  12. Pile over meat mixture.
  13. Reheat under hot grill until golden, or for 20 minutes in hot oven to 425F, Gas 7.

Note :

The best Shepherd's Pie ever, the meat enhanced by the addition of chestnut purée and its topping, a froth of creamed potatoes flavored with mustard. It goes well with lightly cooked shredded cabbage, Chinese leaves, sprouts and spring greens.

Serves 4

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