How to make
Boil the potatoes in salted water. Heat the oil on a moderate heat and fry the onions, celery and the diced peppers. You can pour two spoons of water to stew them.
Sprinkle salt and when the vegetables are ready (5-7 min.) add the chopped or minced meat and tomato puree, stir to fry well and pour a little water.
Leave the meat to cook well and the water to evaporate and as soon as it remains in fat, remove it from the heat.
To this meat-vegetable mixture, add half of the finely chopped spinach and parsley and mix. Season with salt and black pepper.
Peel the boiled and still warm potatoes and cut them into large pieces in a bowl, add the pieces of butter, black pepper and salt and mash well with a fork. The butter will melt almost instantly.
Pour the milk, add the remaining spinach (finely chopped) and mix until a homogenous and a fluffy puree is obtained.
In a not very large baking pan, mine was 11x7″ (28x18 cm) and rectangular. Distribute the meat mixture in an even layer, pour and level out the mashed potatoes on top and finally pour the beaten eggs with a little salt and the yogurt. Bake the shepherd's pie until golden in a 390°F (200°C) oven.
Enjoy and Happy Holidays!
