ingredients

250 g halloumi 2 tbsp olive oil 2 pcs red onion 1/2 pcs leek 2 pcs carrot 2 cloves garlic 1 tbsp fresh rosemary 1 tbsp tomato puree 200 ml black beer (ideally Guinness) 300 ml stock 2 tbsp peas 1/2 pcs sweet potato 2 pcs potato 30 g butter 2 egg yolks 100 g cheddar Cheese ground black pepper salt

progress in the video above

But the shepherd mainly produces cheese, not meat, right? 🙂 This is my favourite version of shepherd’s pie, substituting lamb for halloumi cheese serves as a hack.

1.

Place a large deep frying pan on a high flame. Pour in a tablespoon of olive oil. When it’s hot, put the finely chopped halloumi on it to cook. Season with black pepper and cook for 5 minutes, or until the individual pieces of cheese are browned. Set aside for later.

2.

Add a second tablespoon of oil to the same pan, add the finely grated onion, salt and pepper and cook for a few minutes over a low heat, stirring constantly.

3.

Grind the peeled carrots, finely chop the leeks and add to the pan. Add the crushed garlic, finely chopped rosemary and tomato puree. Add the beer and cook for a few minutes until the alcohol has boiled off. Add the stock and cook for 30 minutes over a medium heat, or until the liquids have reduced. Finally, add the peas with the roasted halloumi and stir everything thoroughly.

4.

Simmer the peeled potatoes in salted boiling water for 20 minutes. When ready, mash them together with butter, egg yolks and grated cheddar. Add salt and black pepper to taste.

5.

Place a layer of the cheese mix on a baking tray and cover with a layer of mashed potatoes. Play around with a fork and adjust the top layer to your artistic liking.

6.

Place the potatoes in the preheated oven and bake for 20 minutes at 180°C, or until the top is perfectly golden and crispy.

7.

Serve garnished with, for example, fresh chillies, chilli sprigs or chopped young onions. Instagram : walrus.buko