How To Make Swede & Potato Rösti-Topped Shepherd’s Pie
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 500g ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves of garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 2 cups frozen peas
- 2 tbsp olive oil
- 2 large potatoes, grated
- 1 large swede, grated
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 180°C (350°F).
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In a large frying pan, brown the ground beef over medium heat. Remove from the pan and set aside.
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In the same pan, add the onion, carrots, and garlic. Cook until softened.
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Add the tomato paste and Worcestershire sauce to the pan. Stir to combine.
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Return the ground beef to the pan and add the beef broth. Simmer for 10 minutes.
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Stir in the frozen peas and season with salt and pepper. Remove from heat.
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In a separate bowl, combine the grated potatoes and swede. Season with salt and pepper.
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Heat the olive oil in a large oven-safe skillet. Spread the potato and swede mixture evenly in the skillet.
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Cook over medium heat until the bottom is crispy and golden brown.
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Spoon the beef mixture over the crispy rösti crust, spreading evenly.
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Transfer the skillet to the oven and bake for 30 minutes, or until the top is golden brown and the pie is heated through.
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Remove from the oven and let it cool for a few minutes before serving.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 480kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 76mg
- Sodium : 838mg
- Total Carbohydrates : 46g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 34g
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