Recipe detail

Minced meat Shepherd’s pie

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Minced meat

Cuisine:  

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Program steps

  • Preheating:
  • 150 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 150 °C
ventilator icon 100 %
ventilator icon 

2nd step for golden brown top

2
Hot air
25 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
leftover roast lamb, leftover gravy and fat from the roasting tin 400 g
carrot chopped 1 pcs
celery stick chopped 2 pcs
parsley sprig chopped 1 pcs
shallot chopped 1 pcs
garlic clove crushed 2 pcs
tomato paste 50 g
potatoes cooked 1 kg
butter 30 g
milk 20 ml
salt 5 g
pepper 3 g

Directions

Preheat the oven to 150C. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together.
Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup.
Press the mixture into an GN container. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top.
Cook in the oven for 30 minutes. Then turn up the oven to 200C for a final 10 minutes so it’s piping hot and lightly golden-brown on top.

Recommended accessories

Enameled GN container

Enameled GN container