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Shepherd’s pie

4 порції

1:40 год.

378 ккал.

Recipes from

  • Proteins33 g
  • Fats12 g
  • Carbohydrates37 g
  • Sugar8 g


700 g lean mutton or beef stuffing
2 chopped onion
225 g carrot cut into bricks
1-2 grinded cloves of garlic
1 table spoons flour
200 ml beef broth
200 g canned cut tomatoes
1 tea spoon Worcester sauce
½ tea spoon dry sage or oregano
750 g potato
25 g margarine
3-4 table spoons champignons cut into pieces
  Salt and pepper


Into the pot with the rough bottom put stuffing and stew it stirring till it gets brown colour and without adding fat.
Add onion, carrot, garlic, stew 10 min more. Blend with flour and cook within 1 min. Slowly pour in broth, add tomatoes and bring to boil.
Add worcester sauce, salt, pepper, herbs; stew on small heat within 25 min and stir.
Cook potato. Strain it off and mash adding margarine, seasonings and enough of milk so you could take puree out of the forming package with tube nozzle.
Add mushrooms to the stuffing and dress it according to your taste. Put stuffing into the deep heat-resistant dish.
Take out of the forming package puree in order to evenly cover stuffing. Bake in the heated up to 200 ⁰С oven within 30 min.

Bon appétit

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