Shepherd’s Pie

For the shepherd’s pie, drain the yogurt in a sieve lined with a tea towel.

Peel the potatoes and cut the tomatoes, zucchini, onion and bell bell pepper into slices. Cut the cabbage into strips and chop the garlic. Then mix well some whipping cream with flour, and add the remaining whipping cream, yogurt, chopped parsley, crushed garlic cloves as well as the cheese and mix well.

Cut the meat into smaller, thin cutlets. Then grease the frying pan well and crumble it. Line the bottom first with bacon slices and then with potato slices and add salt. Now put the beef on top, season and pour a few spoonfuls of the yogurt sauce.

Then top with the tomatoes and onions. Next, place the pork cutlets, season, as well as again pour yogurt sauce. The next layer consists of the seasoned cabbage and peppers, then it’s the turn of the chicken meat.

The latter is also seasoned and basted with yogurt sauce. Last comes the zucchini slices and again season and baste with yogurt sauce, and last but not least sprinkle the grated cheese on top.

Roast the shepherd’s pie in the preheated oven at 170° for about 1 hour and serve.

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