A delightful twist on the classic shepherd's pie, infused with French flavors for a comforting and flavorful meal.
Preheat your oven to 200°C (400°F).
Ensure the oven is fully preheated for even cooking.
In a large skillet, cook the ground beef and lamb over medium heat until browned. Drain any excess fat.
Stir frequently to prevent sticking and ensure even browning.
Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5 minutes.
Cut the vegetables into uniform pieces for even cooking.
Stir in the Dijon mustard, tomato paste, beef broth, thyme, salt, and pepper. Simmer for 10 minutes.
Adjust the seasoning to taste before simmering.
Boil the potatoes in salted water until tender, about 20 minutes. Drain and mash with butter and creme fraiche.
Mash the potatoes while they are still hot for a smoother texture.
Spread the meat mixture into an ovenproof dish. Top with the mashed potatoes, smoothing the surface.
Use a spatula to evenly distribute the mashed potatoes.
Arrange tomato slices on top of the mashed potatoes and sprinkle with grated cheddar cheese.
For a decorative touch, overlap the tomato slices slightly.
Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbling.
Check the pie halfway through baking to ensure even browning.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
Continue in our app for the best experience
