{"id":633,"date":"2011-06-02T11:30:28","date_gmt":"2011-06-02T10:30:28","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=633"},"modified":"2016-10-28T09:04:35","modified_gmt":"2016-10-28T08:04:35","slug":"shepherds-pie","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=633","title":{"rendered":"Shepherd&#8217;s Pie"},"content":{"rendered":"<p><em>Shepherd&#8217;s Pie<\/em> (<a href=\"http:\/\/www.dinmat.no\/Finn-oppskrifter\/Oppskrifter\/Middag\/Kj\u00f8tt\/Farsemat-og-p\u00f8lser\/Shepherd's-Pie\" target=\"_blank\">dinmat.no\/<\/a>)<\/p>\n<div id=\"attachment_635\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2011\/06\/Shepherds-Pie1.jpg\"><img aria-describedby=\"caption-attachment-635\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2011\/06\/Shepherds-Pie1.jpg\" alt=\"Shepherd&#039;s Pie\" title=\"Shepherd&#039;s Pie\" width=\"250\" height=\"161\" class=\"size-full wp-image-635\" \/><\/a><p id=\"caption-attachment-635\" class=\"wp-caption-text\">Shepherd's Pie<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 Zwiebel<br \/>\n1 Wurzel<br \/>\n500 g Hackfleisch vom Lamm<br \/>\n2 EL Worchestershiresauce<br \/>\n4 Knoblauchzehen<br \/>\n2 EL Tomatenmark (tomatpur\u00e9)<br \/>\n1 dl Rotwein<br \/>\n4 Tomaten<br \/>\nSalz<br \/>\nPfeffer<br \/>\n10 Mandelkartoffeln<br \/>\n30 g Parmesan<br \/>\n1 dl Milch<br \/>\n2 EL Butter<br \/>\n1 Ei<br \/>\n4 EL Oliven\u00f6l<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Skj\u00e6r l\u00f8k i terninger og surr i litt god olivenolje.<\/li>\n<li>Tilsett raspet gulrot og hakket hvitl\u00f8k, og s\u00e5 kj\u00f8ttdeig.<\/li>\n<li>La surre videre under omr\u00f8ring, s\u00e5 lenge at kj\u00f8ttet blir skikkelige brunet.<\/li>\n<li>Fres og r\u00f8r inn tomatpur\u00e9.<\/li>\n<li>Tilsett r\u00f8dvin, Worchestershiresauce og godt hakkede tomater, salt og pepper.<\/li>\n<li>La putre et kvarters tid.<\/li>\n<\/ul>\n<ul>\n<li>Skrell poteter, skj\u00e6r i biter og kok dem.<\/li>\n<li>Mos potetene og bland med melk, egg, parmesan, sm\u00f8r og god olivenolje<\/li>\n<li>Smak til med salt og pepper.<\/li>\n<\/ul>\n<ul>\n<li>Fordel kj\u00f8ttblandingen i en ildfast form, og s\u00e5 potetstappen opp\u00e5.<\/li>\n<li>Riv litt mer parmesan p\u00e5 toppen.<\/li>\n<li>Stek p\u00e5 220 grader i 20\u201325 minutter.<\/li>\n<\/ul>\n<ul>\n<li>Server rykende varm (og varm blir den!) med en salat, eller for eksempel kokte gr\u00f8nne erter eller brekkb\u00f8nner.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nWar okay, aber ein bisschen langweilig. Die Kartoffeln haben wir nat\u00fcrlich in Salzwasser gekocht und das Hackfleisch mit Chilischote und Cayennepfeffer etwas aufgepeppt.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Shepherd&#8217;s Pie (dinmat.no\/) Zutaten: 1 Zwiebel 1 Wurzel 500 g Hackfleisch vom Lamm 2 EL Worchestershiresauce 4 Knoblauchzehen 2 EL Tomatenmark (tomatpur\u00e9) 1 dl Rotwein 4 Tomaten Salz Pfeffer 10 Mandelkartoffeln 30 g Parmesan 1 dl Milch 2 EL Butter 1 Ei 4 EL Oliven\u00f6l Zubereitung: Skj\u00e6r l\u00f8k i terninger og surr i litt god &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=633\" class=\"more-link\">Continue reading &lsquo;Shepherd&#8217;s Pie&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[534,28],"tags":[135,174,195,590,150,30,27,224,18,592,113,345,346,31,17,161,136,308,106,19,339,154,187,344,32,20],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/633"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=633"}],"version-history":[{"count":5,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/633\/revisions"}],"predecessor-version":[{"id":2326,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/633\/revisions\/2326"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}