Shepherd's pie with cantal cheese


Recipe preparation
  • Cook the potatoes in salted water, mash it
  • Add the milk, the crème fraiche, 60 g of Gruyere, the Cantal cheese and the butter
  • Preheat the oven to 180°C
  • Brown the onions with some olive oil in a pan
  • Add the beef, and cook for 15 minutes
  • Add the Bolognese sauce and the parsley. Season
  • Put the meat in a gratin dish greased with butter, then add the puree on top
  • Sprinkle with Tipiak Breadcrumbs
  • Put in the oven for 20 minutes. Serve hot


  • To get a creamier puree, cook the potatoes with milk, garlic, thyme and bay leaves


  • Tipiak Breadcrumbs
  • 1 kg of potatoes
  • 20 cl of milk
  • 2 tablespoons of crème fraiche
  • 80 g of grated Gruyere
  • 150 g of grated Cantal cheese
  • 100 g of butter
  • 2 chopped onions
  • 1 tablespoon of olive oil
  • 800 g of minced beef
  • 3 tablespoons of Bolognese sauce
  • Parsley
  • Salt, pepper

Used in the recipe

Products used

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