Hachis Parmentier

Ingredients

1 kg of cooked pot-au-feu meat

50 gr of parsley

2 sweet onions (Roscoff variety)

50 gr of fatty bacon

10 cl of red Porto wine

30 gr golden breadcrumbs

4 dl of pot-au-feu stock

Salt, freshly ground pepper

1 kg of potatoes

80 gr of butter

2 dl of milk

Salt and nutmeg

Preparation:

1. Make classic mashed potatoes using 1 kg of cooked potatoes, 80 gr of butter and 2 dl of milk. Season it with salt and nutmeg.

2. Mince the beef and mix it with the chopped parsley and the bacon. Season it with salt and freshly ground pepper.

3. Finely chop the 2 onions, sweat them in some butter for 10 min without letting them brown. Season and then add the Porto wine.

4. Turn on the oven at 350°F (180°C or th6).

5. Cook for another 5 min. Add the stock and bring to a boil. Add the minced meat and cook in the oven for 40 min.

6. Once the Hachis Parmentier is done, there should be no juices left and the consistency should be quite airy.

7. Bring your oven temperature to 425°F (220°C or th8)

8. Place a layer of mashed potatoes in a terracotta or porcelain dish, alternate with layers of meat until you finish with a layer of mashed potatoes. Use a spatula to draw waves on the mashed potatoes as a decoration, cover with breadcrumbs and sprinkle with several bits of butter. Cook until the top of the Hachis Parmentier becomes a golden brown.

RECIPES

Hachis Parmentier