Philippe Etchebest reveals the secrets behind his grandmother’s shepherd’s pie and takes us back to childhood

Shepherd’s pie? It is one of the favorite dishes of the French. Based on potatoes and meat, it pleases both young and old. A comforting dish par excellence, it is eaten especially in autumn-winter and has the advantage of being suitable for many variations. For chef Philippe Etchebest, shepherd’s pie is best enjoyed in the traditional version, grandmother’s way. And it is as always on his Youtube channel that he revealed all the secrets. ” This is a recipe that is easy to make and not expensive. “, he explains in the introduction to his tutorial. If you’ve recently made a pot-au-feu and you’ve got some left over, you can even use it instead of ground meat, as the person at the helm advises.Top Chef goals (M6). A brilliant way to recycle leftovers as inflation affects household wallets. Tempted by this generous and family dish?

Also to discover: Here is the best grandmother’s shepherd’s pie recipe and it is signed Julie Andrieu and Thierry Marx

Here is the recipe for old-fashioned shepherd’s pie by Philippe Etchebest:

List of ingredients (for 2 people):

  • 2 onions
  • 5 cloves of garlic
  • 1 tbsp. sunflower oil
  • 10 g of butter
  • 800 g of beef
  • 20 cl veal stock or water
  • 5 sprigs fresh parsley
  • 5 sprigs of fresh tarragon
  • 3 sprigs fresh thyme
  • Salt
  • Pepper
  • 60 g breadcrumbs

For mashed potatoes:

  • 1 kg of potatoes
  • 20 cl of milk
  • 200 g of butter
  • Salt

Prepare mashed potatoes. Philippe Etchebest shares his recipe on video here.
Prepare the aromatic garnish: peel the garlic, remove the seeds and chop it. Also peel and chop the onion.
In a frying pan, over medium heat, put a mixture of oil and butter. Saute the garlic. Then add the onion.
After about four minutes, the power of the fire increases. Add the meat. Season to taste with salt and pepper. Mix. Add veal stock (optional).
Let it boil for 6 to 10 minutes.
Meanwhile, roughly chop the parsley.
Add the parsley at the last minute and remove from the heat. Adjust the seasoning if necessary.
Preheat the oven to 220°C (grill).
Place the meat in a rectangular gratin dish. Place the moss on top. Use a fork to form stripes.
Sprinkle evenly with breadcrumbs.
Bake for 10 minutes.

Philippe Etchebest’s shepherd’s pie recipe on video.

The recipe for Philippe Etchebest’s mashed potatoes on video.

Leave a Comment

Your email address will not be published.