Shepherd's Pie with Brussels Sprouts
1 serving
40 minutes
Brussels sprout shepherd's pie is an unusual variation of a traditional British dish known for its cozy, homey atmosphere. It embodies the idea of a hearty dinner, where the softness of airy Brussels sprout and pea puree harmoniously combines with juicy veal mince, tomato paste, and a hint of chili sauce. The addition of cream and cheese gives the dish tenderness, while baking in the oven creates an appetizing golden crust. This pie is perfect for a family dinner or friendly gathering, surprising with its rich flavor and originality.
1
In a deep pot, pour water over the cabbage, add salt, and set to high heat. After boiling, reduce the heat and cook for 3 minutes.
- Brussels sprouts: 220 g
- Water: 500 ml
- Sea salt: to taste
2
After 3 minutes, add peas to the cabbage and boil for another 4 minutes. Then drain the water.
- Frozen green peas: 180 g
3
In heated oil, sauté the chopped onion for 2-3 minutes, stirring occasionally.
- Olive oil: 1.5 tablespoon
- Onion: 50 g
4
Place the minced meat on top and reduce the heat to medium.
- Ground veal: 400 g
5
Salt and cover with a lid.
- Sea salt: to taste
6
Pour cream into the cabbage and peas. Set to a low heat.
- Cream 20%: 3 tablespoons
7
Add butter.
- Butter: 30 g
8
Mix the minced meat with onion after 3-4 minutes.
9
Add tomato paste and chili sauce. Mix.
- Tomato paste: 3 teaspoons
- Chili sauce: 1 teaspoon
10
Add mayonnaise after 2-3 minutes. Mix.
- Mayonnaise: 2 tablespoons
11
Once the butter in the pot melts, add half of the grated cheese. Then stir and remove from heat.
- Hard cheese: 90 g
12
Once the cheese melts, blend the mixture into a puree with an immersion blender.
13
Place the minced meat in a baking dish, top with mashed potatoes, then sprinkle with remaining cheese. Send to a preheated oven at 180 degrees.
- Hard cheese: 90 g
14
After 25 minutes, take the dish out of the oven, let it cool a bit, and serve.