Here is the comforting recipe for shepherd’s pie from Cyril Lignac

While waiting for the big return of the show “Tous en cuisine” on M6 on December 6, Cyril Lignac continues to share his favorite recipes, easy to make at home. Without being obliged to have all the cooking equipment. This November 24, we present you the homemade shepherd’s pie. Ready and ready?

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THE INGREDIENTS FOR 4 PEOPLE

  • 800g minced beef
  • 600g peeled, washed and cubed Bintje potatoes
  • 20cl of milk
  • 100g + 15g of butter
  • 1 peeled onion
  • 4 button mushrooms, washed and without earthy stems
  • 200g of crushed tomatoes
  • 2 sucrines
  • Olive oil
  • White balsamic vinegar
  • Fine salt and freshly ground pepper

FOR THE PARMESAN CREAM

  • 50cl of liquid cream
  • 50g grated Parmesan

UTENSILS

  • 1 cutting board + 1 chef’s knife + 1 saucepan
  • 1 spider + 1 mash press + 1 salad bowl + 2 saucepans
  • 1 casserole dish + 1 spatula + spoons

THE STEPS TO FOLLOW FOR THE PARMENTIER HACHIS

Step 1

Preheat the oven on grill position at 240 ° C. Immerse the potatoes in a saucepan of salted boiling water and cook for 12 minutes, drain them and pass them in a potato masher over a saucepan with half the hot milk and 15g of butter . Mix the mash and season with fine salt. If it is too thick, you can add a little milk or butter.

2nd step

In a saucepan, pour the liquid cream and reduce it by half over low heat, add the grated Parmesan, mix and keep aside.

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Step 3

While the potatoes are cooking, chop the onion, chop the mushrooms. Keep them separate.

Step 4

In a hot casserole dish, pour a dash of olive oil, add the beef, season with salt and pepper, cook for a few minutes then add the butter. Incorporate the onion, the mushrooms, continue the caramelization, then add the crushed tomatoes. Leave to cook for 25 minutes.

Step 5, the last

In an oven dish, spread the cooked meat, distribute the mash on top, cover with parmesan cream. Bake and brown for 4 minutes. Season the salad with oil and vinegar, then salt and pepper.

Also to do: Recipe for afternoon tea: The delicious churros by Cyril Lignac with chocolate sauce, no machine!

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