Modern German-Irish Fusion Schnitzel Shepherd's Pie

About this recipe

Experience the best of both worlds with this fusion of German schnitzel and Irish shepherd's pie. A crispy, golden schnitzel crust tops a savory vegetable and broth filling, creating a comforting and flavorful dish perfect for any occasion.

Ingredients

• 4 pork schnitzels
• 1 cup breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 4 large potatoes, peeled and diced
• 1 onion, finely diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup beef broth
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Coat the schnitzels: dredge in flour, dip in egg, then coat with breadcrumbs. Fry in a pan until golden brown; set aside.

3. 3

   In a separate pan, sauté onion, carrots, and peas in butter until softened.

4. 4

   Add diced potatoes and beef broth to the pan; simmer until potatoes are tender.

5. 5

   Transfer the vegetable mixture to a baking dish and place schnitzels on top to form a crust.

6. 6

   Bake for 25-30 minutes or until the schnitzel crust is golden and filling is bubbling.

7. 7

   Let cool slightly before serving.