A real bistro recipe

A cult book for foodies « Les Bistrots de toujours » with 70 mythical recipes, our mouths are already watering. But before rushing out to buy the book, Gründ has shared with us a divine shepherd’s pie recipe.

For 4 persons

Preparation: 25 min

Cooking time: 1h45

Step1

Peel the potatoes and steam them for 15 to 25 min, depending on their size. Spike them with a sharp knife to verify if they are cooked. Mix them in the vegetable blender. Incorporate the butter, salt and pepper.

Step2

Peel the onions and chop them. Pour the oil in a pan and cook slowly during 10 min, without letting them take on color. Remove the outside of the blood sausage and add to the onions. Mix well so that the blood sausage breaks up and let cook for 5 min.

Step3

Preheat the oven to 180°C (th.6). Place half the mashed potatoes in a slightly buttered onion dish, then the blood sausage with onions and finally the mashed potatoes. Sprinkle with breadcrumbs. Bake for 30 min. Serve as soon as it comes out of the oven with a green salad.

Also discover the Tonkatsu club sandwich of Café Panache and the croque-monsieur of the restaurant Vins des Pyrénées.

Ingredients

800g of mashed potatoes

100g of butter

2 small onions

1 tablespoon of olive oil

500g of blood sausage

3 tablespoons of breadcrumbs

Salt and pepper

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