Shepherd's Pie

• 15-7/8 oz. minced beef
• lamb (20% fat content maximum)
• 2 onions, finely diced
• 2 cloves garlic, crushed
• 1 clove garlic, whole
• 5 lg. potatoes
• 2 cubes beef stock
• Salt, pepper, and cayenne pepper, to taste
• 1/8 qt. Worcestershire sauce
• Ground nutmeg, to taste
• Herbes de Provence
• 1-3/8 oz. butter
• 1/4 qt. milk
• 8-7/8 oz. creme-fraiche
• 10 Vegetable oil (sunflower oil)

1. Peel and boil potatoes in salted water for 25 minutes.
2. When ready, drain and beat with a fork, adding 50 g. butter and up to 1/4 litre milk or the creme-fraiche.
3. When creamy and smooth, set aside.
4. Heat 2 to 3 tablespoons oil in a casserole.
5. When hot, add the finely chopped onions; stir until golden brown.
6. Add minced meat and stir until lightly colored.
7. Add 2 crushed garlic cloves.
8. Add pepper, salt, a pinch of cayenne pepper and cook slowly for 10 minutes.
9. Prepare beef stock in boiling water (1/2 litre) and pour over the meat; simmer slowly for 20 minutes.
10. Smear an oven-proof ceramic dish with the remaining garlic clove until little remains.
11. Distribute evenly the meat and the sauce, taking care not to drown the meat.
12. Add the herbes de provence and adjust flavour.
13. Add 5 cl.
14. Worcestershire sauce.
15. Cover with the creamed potato to a depth of 4 cm.
16. ; whip up the surface.
17. Sprinkle with nutmeg and place in the oven at 180C/350F.
18. Cook for about 30 minutes, or until the potato turns light brown.
19. Serve very hot, with peas and carrots.

beef, lamb, onions, garlic, clove garlic, potatoes, beef stock, salt, worcestershire sauce, ground nutmeg, herbes, butter, milk, cremefraiche, vegetable oil

Taken from www.foodgeeks.com/recipes/18889 (may not work)