SHEPPERD PIE

玉葱

人参

サラダ油

牛肉／豚肉

とうもろこしの缶詰め（クリーム状）

ミルク

バター／マーガリン

こしょう　

塩

オールスパイス／マジョラム

パプリカ

• Wash, peel and cut the potatoes in 3 cm cubes. Boil them with 1/2 Tsp of salt (20 min.)
• Chop the onion and cut the carrots in small cubes. Warm the oil in a skillet, saute the onions and carrots until the onions are transparent. Add the meat, and cook until it loses its pink color. Add 1 Tsp of salt, the black pepper and allspice.
• When the potatoes are cooked, drain out the water mash them, add the butter, the milk, 1 tsp of salt, the white pepper and marjoram.
• Put the meat mix in the bowls, cover with corn , fill up with the mashed potatoes and sprinkle some paprika on top
• Bake for 30 minutes at 180C

Note

This is the first ever recipe presented to my students. It has a sweet flavor, coming from the corn, which Japanese love!!! In Quebec we simply bake it in one square oven pan.

Note

これは私が生徒に教える最初の料理です。コーンの甘さがほんのりとして、日本人に好まれるでしょう。ケベックでは、1枚の大きな四角のパイに焼き上げます。