Yield: 4

Essen Recipes

Similar to shepherd’s pie, this bake is perfect for making in advance and storing in the freezer for up to three months.

• 1TBS pork lard (or any oil you prefer)
• 1lb lean ground beef
• 1onion
• 2garlic cloves
• 1cup heavy cream or milk
• 1tsp thyme
• 1tsp sage
• salt, black pepper
• 2handfuls spinach (optional)
• 2tsp Worcestershire sauce
• 7-9mushrooms (optional)
• 4peeled potatoes
• 4oz Gruyère cheese

Start by preheating your oven to 350°F.

Melt 1 TBS of pork lard (or heat the same amount of oil) in a large frying pan over a medium-high heat.

Add 1 lb of ground beef and break it up with a spatula or wooden spoon. Cook until browned.

Meanwhile, slice 1 onion into half-rings.

Push the beef onto one side of the pan, add the onions to the other side and cook, stirring occasionally, for about 5 minutes until tender.

Season beef with salt & pepper. Add 1 tsp sage. Mix beef and onions together. Add 2 cloves of minced garlic, 2 tsp Worcestershire sauce, mix.

Add mushrooms and stir. Cook for a few minutes until mushrooms lose water and start to brown.

Add spinach (optional) and mix, cook until wilted. Remove from heat.

Top with a layer of ¼-inch thick sliced potatoes. Season with salt & pepper and 1 tsp thyme. Top with shredded Gruyère cheese.

Top with another layer of potatoes. Season with salt & pepper and 1 tsp thyme.

Pour over 1 cup of cream and top with shredded Gruyère cheese.

Cover with foil.

Back at 350°F for 60 to 75 minutes, until potatoes are very tender.

Uncover and cook until golden brown, for about 10 minutes.

Remove. Let it rest for 5 to 10 minutes.

Serve.