Shepherd's Pie with Brussels Sprouts

Ingredients

• Brussels Sprouts 10 oz
• Veal Mince 15 oz
• Cream 22% 3 tablespoons
• Onion 0 oz
• Passata Tomato Sauce 3 teaspoons
• Chili jam 1 teaspoon
• Mayonnaise 2 tablespoons
• Olive Oil 1½ tablespoons
• Ocean salt to taste
• Frozen green bean pods 5 oz
• Water 15 fl oz
• Pickled pearl onions 0 oz
• Butter 0 oz
• Hard Cheese 5 oz

Step-by-Step Guide

Step 1

In a deep pot, pour water over the Brussels sprouts, add salt, and set to high heat. Once boiling, reduce the heat and cook for 3 minutes.

Step 2

After 3 minutes, add the peas to the sprouts and cook for another 4 minutes. Then drain the water.

Step 3

In a preheated skillet, sauté the chopped onion in oil for 2–3 minutes, stirring occasionally.

Step 4

Top with the mince and reduce the heat to medium.

Step 5

Add salt and cover with a lid.

Step 6

Pour the cream into the sprouts and peas. Set to low heat.

Step 7

Add the butter.

Step 8

After 3–4 minutes, stir the mince and onion mixture.

Step 9

Add the tomato paste and chili sauce. Mix well.

Step 10

After 2–3 minutes, add the mayonnaise. Stir to combine.

Step 11

Once the butter in the pot has melted, add half of the grated cheese. Then mix and remove from heat.

Step 12

Once the cheese has melted, blend the mixture into a puree using an immersion blender.

Step 13

In a baking dish, layer the mince, top with the puree, and sprinkle with the remaining cheese. Place in a preheated oven at 355°F.

Step 14

After 25 minutes, remove the dish from the oven, let it cool slightly, and serve.