Shepherd’s Pie with Feather Cabbage

Cut away the curly leaves from the feather cabbage. In a large frying pan, heat salted water and blanch the feather cabbage leaves for three to four minutes. Drain and chop coarsely. Chop the onion as well.

Melt a third of the butter in the same frying pan and brush an oven dish with some of it. Saute the onion and feather cabbage well in the remaining butter and deglaze with the soup. Cook for about thirty-five minutes.

Remove the peel from the potatoes and cut them into cubes. Boil them in a little salted water with the lid closed. Drain and collect 1 dl of cooking water. Bring to a boil with the milk and a third of the butter and remove from the heat. Pass potatoes through the passe-vite and stir with as much liquid as needed to make a fluffy mashed potato. Chop parsley and fold in.

Cut sausage into rounds, stir through mustard and cream. Mix both into the spring cabbage and fill it into the form. Spread the mashed potatoes evenly over the spring cabbage using a pastry bag or spoon. Knead the breadcrumbs with the remaining butter and crumble over the top. Put into the 200 °C hot oven and bake for about twenty minutes.

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