Unfailing shepherd’s pie with beef broth: the easy recipe.

Peel the potatoes, rinse them, and cook them in water for 30 minutes. Peel the onion and chop it. Melt 10 grams of butter in a pan and sauté the onion and ground beef. Heat 50 ml of water. Pour it into a glass, add the bouillon cube, and mix until it dissolves. Pour over the ground beef and let simmer for 10 minutes until the liquid evaporates. Add the egg and chopped parsley to this mixture, mix well, season, and set aside.

Preheat the oven to 220°C. In the meantime, mash the potatoes, gradually adding milk to soften them (according to your preference, you can add more milk or none at all - thick or not). Season with salt and pepper and add nutmeg. Finally, incorporate the remaining butter and nutmeg while continuing to stir with a wooden spoon.

Lightly butter the dish and place a first layer of mashed potatoes in the bottom. Then add the layer of beef on top of the mashed potatoes. Sprinkle with half of the cheese. Cover with the remaining mashed potatoes and finish by sprinkling the rest of the cheese on top. Bake for 30 minutes. It should be nicely browned.

To finish, you can serve this dish with a green salad or a mixed salad. This dish can be made like the famous "Canadian meat pie."