Autumn Shepherd's Pie with Chestnuts and Apples

Introduction

A comforting and tasty dish that showcases seasonal ingredients. This fall shepherd's pie with chestnuts and potatoes is perfect for warming up on chilly nights.

Ingredients

• 500 g minced meat (beef or mixture of meats)
• 800 g of potatoes
• 200 g cooked and peeled chestnuts
• 1 onion
• 2 cloves of garlic
• 350 ml of meat or vegetable broth
• 100 ml of fresh cream
• 100 g butter
• Salt and pepper to taste
• Fresh or dried thyme
• Grated cheese (optional)

Instructions

1. Preheat your oven to 180°C (thermostat 6).
2. Cook the potatoes in a pan of boiling salted water until tender. Drain and mash with the butter and cream, then season with salt and pepper.
3. In a frying pan, brown the chopped onion and chopped garlic in a little butter. Add the ground meat and cook until golden brown.
4. Stir in the chopped chestnuts and the stock. Add the thyme and simmer for 10 minutes.
5. In a baking dish, spread the meat mixture, then cover with the mashed potatoes. If desired, add grated cheese on top.
6. Bake for 25 to 30 minutes, until the top is golden brown.

Service

Serve hot, accompanied by a green salad for a balanced and warming meal.