Shepherd’s pie

Shepherd’s pie

4 persons
15 minutes
45 minutes
0 minutes
Olive oil or Olives used : Vallée des Baux de Provence PDO

Tips and tricks

Annelyse’s tips : i add 15 black olives to the meat. Grossane variety (black olives of Vallée des Baux de Provence PDO) are the one i like the most !


  • 1kg puree potatoes
  • 150ml milk
  • 8 tbsp intense olive oil
  • 500g ground beef
  • 1 onion
  • 1 garlic clove
  • 1 tsp tomate concentrate
  • 1 big handful of chopped parsley
  • Salt, pepper
  • 3 tbsp breadcrumbs
  • Peel the potatoes. Cut them into pieces, put them in a saucepan, cover with cold water. Boil, salt and cook for 15-20 min until it gets soft.
  • During this time, heat 1 tbsp olive oil in a stove and brown chopped garlic and onion. Add meat. Blend and add tomato concentrate and parsley. Season. Let it simmer for 10 min.
  • Drain the potatoes, mash them and add 6 tbsp olive oil, the milk, salt and pepper. Blend well.
  • Preheat the oven at 200°C. Spread meat in a gratin dish, cover with puree. Spread breadcrumbs and 1 tbsp olive oil. Bake for 20 min.

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Cooked by Annelyse Chardon

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