Shepherd's Pie Recipe with Gruyère AOP Cheese
The first episode features Jan Lemaire, the mastermind behind Antwerp's Borze Café, who concocts a seriously cheesy recipe: a shepherd's pie that's more generous than any other, made with tenderly browned Gruyère AOP cheese. Enough to melt the hearts of everyone at the table!
Psst: this recipe is on the restaurant menu from October 13th to November 10th, don't miss it!
Schedule
Finely chop an onion and the garlic clove. Sauté them in a little butter, add the spinach and a splash of cream. Season with salt and pepper, and grate in some nutmeg. Set aside.
Thinly slice the remaining onion and sauté it as well. Add the ground meat and brown it. Strip the rosemary and oregano leaves from the stems. Dice the carrots and celery, then add them to the meat along with the herbs. Continue to sauté everything, then stir in the passata and a pinch of cayenne pepper. Set aside.
Peel the potatoes and cook them in salted water. Once tender, mash them. Add all the butter and a generous splash of cream. Season with salt, pepper, and grated nutmeg. Stir in 250 grams of grated Gruyère AOP cheese and mix well. Set aside.
In a gratin dish, place a layer of spinach, a layer of minced meat, then a layer of mashed potatoes. Cover everything with panko breadcrumbs and the remaining Gruyère AOP cheese.
Bake the mince in the oven at 180°C for 15-20 minutes.
It's ready!
