Shepherd’s Pie

Make the mashed potatoes (*) according to the instructions on the package (or use leftover mashed potatoes). Add the egg yolks.

Season the starter with salt and pepper and fry in olive oil with the bacon cubes. Sauté mushrooms, onion, vegetables and garlic briefly. Extinguish with red wine and gravy. Stew for 1 1/2 to 1 3/4 hours. Finally, add the kitchen herbs and season. (**) Fill into a baking dish, spread the mashed potatoes evenly over it, sprinkle with cheese and cover with butter flakes. Bake in the oven heated to 180 °C on the second rack from the bottom for about twenty minutes.

(*) Kartoffelstock, Swiss for mashed potatoes.

(**) Of course, you can also use leftovers of starters, ragout, etc. for this purpose.

Our tip: Use bacon with a fine, smoky note!

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