/ Recipe: Shepherd's Casserole

Shepherd's Casserole Recipe

  • Minced meat - 450 Grams
  • Bow - 2 pieces
  • Carrots - 80 Grams
  • Rutabaga - 80 Grams
  • Cumin - 1/2 Teaspoon
  • Cinnamon - 1/2 Teaspoon
  • Parsley - 2 Art. Spoons
  • Worcestersky sauce - 2 Art. Spoons
  • Flour - 1 Art. a spoon
  • Garlic - 2 Teeth
  • Tomato paste - 1 st. a spoon
  • Olive oil - 2 items. Spoons
  • Lamb or vegetable broth - 275 Milliliters
  • Sprinkle of potatoes and cheese: Potatoes - 900 Grams
  • Butter - 50 Grams
  • Salt and Pepper - - To taste

Finely chop the onions and garlic. Cut the carrots and trout into small pieces. Finely chop the parsley. Peel the potatoes, cut them into 4 pieces and put them in a saucepan with salt water so that it does not turn black. 2. Pour the olive oil into a saucepan and heat it over medium heat and add chopped onion and garlic. Cook for 5 minutes, often stirring onions until it becomes reddened. Add carrot and rutabag and cook for 5 more minutes, stirring frequently. Remove the ingredients from the frying pan, shift to a plate and set aside. 3. Add the ram's stuffing to the pan and fry, constantly turning over until the meat blushes. When all the minced meat turns brown, add vegetables, parsley, cumin, cinnamon, Worcesters sauce, broth and tomato puree. Sprinkle with flour and mix well. Twist the fire to a minimum, cover and cook for about 35 minutes. Stir every 10 minutes and add a few tablespoons of water if the mixture starts to stick to the bottom of the pan. Place potatoes on medium heat for 25 minutes and cook until done. 4. Empty the potatoes and let it stand for 5 minutes without the lid in a saucepan. Add the butter and make the mashed potatoes. This will take about 2 minutes. Transfer the meat into a heat-resistant dish. 5. Preheat the oven to 200 degrees Celsius. Using a spoon, place the potatoes evenly on meat. Smooth the potatoes and sprinkle cheese on top. 6. Put the dish in a preheated oven and cook for 30 minutes. Shepherd's casserole is ready for serving. Serve with vegetables.

Servings: 4

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