Shepherd’s Pie Recipe in the Style of Laurent Mariotte

Preparation of the potatoes: Wash and cook the potatoes in salted boiling water for 30 minutes, starting from cold water.

Preparation of the carrots Peel and cut the carrots into cubes. Steam them covered with a knob of butter for 3 minutes. Squeeze the orange juice and mix it in with the carrots. Season with salt and pepper. Continue cooking on low heat for 30 minutes, covered.

Meat preparation

Preparation of the purées. Peel the potatoes and pass them through a food mill. Mix with the cream. In another bowl, pass the carrots through a food mill and add 40g of butter.

Assembly of the dish In a springform pan lined with parchment paper and greased, spread half of the two purées evenly (swirling them together with a knife). Add the ground meat, then repeat the process with the remaining purée. Sprinkle cubes of butter on top.

Bake in a preheated oven at 170 °C for 30 minutes.

Remove the rim of the cake pan and serve hot.