How to cook
Boil the peeled and cut into large pieces potatoes in salted water. Mash them while they're warm with a lump of butter.
Add the milk and beat into fluffy mashed potatoes. Season the puree with a pinch of nutmeg and black pepper.
Once cooled, add two eggs and grated parmesan. Stir the potato mixture well.
Pour a cup of olive oil into a pan, add a clove of garlic and the chopped spinach. Stew, until the spinach remains in fat.
Remove the garlic clove and season with salt.
Cut the mushrooms into slices, put them in a pot with a lump of butter and stew them for 15 minutes.
Line the bottom of an 7″ (18 cm) detachable tin with baking paper. Coat the walls with butter and sprinkle with breadcrumbs.
Place a layer of mashed potatoes on the bottom, followed by spinach, more puree on top again and slices of thinly sliced ham. Cover it again with puree and add the mushrooms. Cover again with mashed potatoes.
Sprinkle the appetizing shepherd's pie with breadcrumbs and put small lumps of butter in several places.
Bake the savory pie at 390°F (200°C) in a preheated oven with a fan for about 25-30 minutes.
Serve the spinach, mushroom and ham shepherd's pie warm and with a salad of your choice!