Shepherd’s pie with blueberries

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  • 2 lb potatoes
  • 2 eggs
  • 3 oz grated cheese
  • 1 tsp flour
  • 1 tbsp margarine
  • 1 cup milk
  • Salt

Beef filling:

  • 1 lb ground beef
  • 1 large onion
  • 1 cup blueberries
  • 6 black olives
  • 2 hard-boiled eggs
  • Olive oil

4 servings


Peel the potatoes, cut them into quarters, and cook in salted cold water.

Separately, melt the margarine in a pan over low heat. Once melted, add the sifted flour and stir.

Once everything is completely incorporated, add the milk and continue stirring. Then add the grated cheese and salt.

Once the potatoes are cooked, mash them with a potato masher and add 2 eggs and the previous mixture. Set aside.

In a pan with olive oil, sauté de onion and when it is halfway transparent, add the beef and blueberries. Season to taste.

In a buttered baking dish, pour a layer of mashed potatoes.

Pour the beef filling, olives, and hard-boiled eggs cut into wedges. Add another layer of mashed potatoes and bake until golden, for about 20 minutes.