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Article: Shepherd's pie | Seasoning to cut Cep

Hachis Parmentier | Assaisonnement à tailler Cèpe

Shepherd's pie | Seasoning to cut Cep

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 8 people: 

- 500 g minced meat
- 500g potatoes
- Chives, parsley
- 1 onion 
- 1 clove of garlic
- 3 carrots 
- 1 can of tomato pulp
- Butter 
- Grated cheese 
 
 
    1. Peel and boil the potatoes in water. 
    2. Chop the onions, garlic and carrots.
    3. Brown your chopped vegetables.
    4. Add the pre-seasoned minced meat. 
    5. Pour in the tomato pulp and cook for 20 minutes over low heat.
    6. Mash the potatoes with a knob of butter.
    7. Pour the minced meat into the bottom of a dish, then cover with your mashed potatoes.
    8. Cover with gruyère and cook for 15 minutes at 200°C.
    9. Leave to cool for a few minutes and cut a few shavings of the Cepe Carving Seasoning.

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