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Celebrate life’s best moments with Old Amsterdam

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Shepherd’s Pie with Old Amsterdam crust is a classic oven dish with a luxurious twist. The rich beef ragout with vegetables and red wine forms a perfect base for the creamy mashed potatoes with mature cheese. Everything bakes together in the oven to create a golden brown, hearty meal that will delight everyone at the table.

Ingredients

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200 g Old Amsterdam Original, grated

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50 ml vegetable oil

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600 g ground beef

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1 onion

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1 carrot

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1 stalk of celery

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3 tablespoons tomato paste

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100 ml red wine

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800 g floury potatoes

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100 ml milk (3.5% fat)

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2 egg yolks

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Salt & Pepper

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Nutmeg

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500 ml round container

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100 g frozen peas

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1 teaspoon cornstarch

How to make it:

  1. Heat the vegetable oil in a large pan over high heat.
  2. Fry the ground beef for 3–4 minutes until browned.
  3. Peel the onion and carrot, wash the celery, and cut everything into small cubes of about 0.5 cm.
  4. Add the chopped vegetables to the ground beef and fry for 1–2 minutes.
  5. Add the tomato paste and fry for 2–3 minutes to deepen the flavor.
  6. Deglaze with the red wine and reduce by half over medium heat.
  7. Add the beef stock and simmer the ragout for about 20 minutes.
  8. Mix the cornstarch with a little water and stir it into the sauce to thicken the ragout slightly.
  9. Meanwhile, peel the potatoes and cook them in generously salted water for about 25 minutes until tender.
  10. Drain the potatoes and press them through a potato ricer.
  11. Allow the mash to cool slightly, then mix in the milk, egg yolks, and grated cheese.
  12. Season to taste with salt and nutmeg.
  13. Preheat the oven to 160 °C (convection). Mix the frozen peas into the beef ragout and spoon the mixture into an oven dish measuring approximately 18 × 28 cm.
  14. Spread the potato mixture evenly over the ragout and bake in the oven for about 30 minutes until the top is golden brown.