Shepherd’s pie with two cheeses Recipe
Shepherd’s pie with two cheeses
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

For creamier mashed potatoes, cook the potatoes in milk with thyme, bay leaf and garlic. Use the milk to prepare the mashed potatoes.

For 6 servings
- 1 kg (2 1/4 lb.) potatoes, peeled and cut into pieces
- 200 ml (3/4 cup) milk
- 2 tbsp. crème fraîche or 35% cream
- 80 g (3 oz.) grated Gruyère
- 150 g (5 oz.) grated Cantal or mozzarella
- 100 g (3 1/2 oz.) butter, cut into pieces
- 2 onions, finely chopped
- 1 tbsp. olive oil
- 800 g ground beef
- 3 tbsp. Bolognese sauce or tomato sauce
- Chopped parsley
- Salt and pepper
- Fine bread crumbs
  1. Cook the potatoes in salted water, then put through a food mill or ricer.
  2. Add the milk, cream, 60 g of grated Gruyère, the Cantal and butter.
  3. Preheat the oven to 180°C / 350°F.
  4. Sauté the onions in oil.
  5. Add the ground meat. Cook for 15 minutes, breaking it up with a fork.
  6. Add the Bolognese sauce, parsley, salt and pepper.
  7. Put the meat into a buttered baking dish; cover with mashed potato.
  8. Sprinkle with the remaining grated Gruyère and bread crumbs. Dot the top with butter.
  9. Bake for 20 minutes, until the top is browned. Serve hot. 
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