Gourmet shepherd’s pie by Cyril Lignac: his recipe and his secret ingredient that makes all the difference: Femme Actuelle Le MAG

You may have forgotten it, but shepherd’s pie is a timeless classic of French gastronomy. As soon as the cold sets in, we head to the kitchen to prepare a delicious homemade puree and a minced meat stuffing to put them together and concoct a delicious hash. To change from the traditional recipe, Cyril Lignac adds some parmesan cream. This little personal touch brings more deliciousness to this dish which nevertheless does not lack it. If all this has made your mouth water, here is very friendly version and ideal for dinner.

Cyril Lignac’s incredible shepherd’s pie recipe, ideal for dinner

Cyril Lignac advises to make your parmesan cream a success by reducing the liquid cream by adding fresh parmesan: “I mix everything and I obtain a kind of creamy and smooth béchamel.” You can accompany your shepherd’s pie with a delicious green salad!

The ingredients of the recipe for 4 people:

  • 800 gr of minced beef and veal
  • 600 gr of potatoes
  • 30 cl of milk
  • 50 cl of liquid cream
  • 50 g of parmesan
  • 100 g of butter
  • 1 onion
  • 4 button mushrooms
  • 200 gr of crushed tomatoes
  • Salt and pepper

The steps of the recipe:

  1. In a pot of boiling water, cook the potatoes for 12 minutes.
  2. Drain them then pass them through a potato masher over a saucepan with half the hot milk and 15 g of butter.
  3. Mix to obtain a smooth puree and season with fine salt and a little nutmeg.
  4. In a saucepan, pour the liquid cream and reduce it by half over low heat, add the grated parmesan and mix everything.
  5. Chop the onion and slice the mushrooms.
  6. In a hot casserole dish, pour a small dash of olive oil, add the beef and veal, season with salt and pepper, cook for a few minutes then add the butter.
  7. Add the onion and mushrooms.
  8. Continue caramelizing then add the crushed tomatoes. Leave to cook for 25 minutes.
  9. In an oven dish, spread the cooked meat then distribute the puree on top and top with parmesan cream.
  10. Bake for 5 minutes after having previously preheated your oven to grill position at 240°C.

Read also :

⋙ Cyril Lignac reveals the recipe for his tasty waffles and homemade chocolate sauce

⋙ Cyril Lignac: his very easy to make puff pastry mushroom soup recipe

⋙ Cyril Lignac: the recipe for his 100% gourmet banana bread

source site-44