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Shepherd's pie with carrots


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Rate this recipe 3.3/5 (138 Votes)


  • 500g minced beef
  • 750 g of carrots
  • 500g potatoes
  • 1 large onion
  • 1 beef stock cube
  • 2 tablespoons of tomato paste
  • butter
  • 1/2 cup of warm milk


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Peel and wash the carrots and potatoes. Set aside one carrot (not too big). Steam cook the carrots and potatoes.

Step 2

Meanwhile, saute the chopped onion in a frying pan with a tablespoon of olive oil. Add the reserved carrot, cut into very small pieces. After a few minutes, when the onion is golden, add the meat and tomato paste.

Step 3

After about 5 minutes of cooking, add the stock cube to the pot and cover with water. Simmer.

Step 4

When the vegetables are cooked, mash them, add a little butter and milk, stir well.

Step 5

Serve in a casserole dish or individual ramekins: start with a layer of mashed potatoes, then meat, and finally the last layer of mashed potatoes. You can put some grated cheese on top. Bake in the oven a few minutes under the grill.

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