French
Hachis parmentier
Minced beef and mashed potato bake
Minced beef cooked with onion and herbs under a buttery mash, topped with grated cheese and baked. Often made with leftover pot-au-feu.
- Serves 6
- Prep 25 min
- Cook 50 min
- Total 1 h 15 min
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Ingredients
14 items · serves 6- 600 g beef mince (steak haché)
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 kg floury potatoes, peeled
- 50 g butter
- 200 ml whole milk
- 60 g grated emmental
- 1 tbsp tomato puree
- 1 tsp herbes de Provence or dried thyme
- 2 tbsp sunflower oil
- Small bunch flat-leaf parsley, chopped
- Pinch of ground nutmeg
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk. Check product labels: brands differ.
Steps
4 steps- 1Boil the potatoes in salted water for about 20 minutes, until soft. Drain and mash with the butter and the hot milk; season with salt, pepper and nutmeg.
- 2Meanwhile soften the onions in the oil for 8 minutes, add the garlic and mince and cook, breaking it up, until browned. Stir in the tomato puree, herbs and 100 ml of water, season and simmer for 10 minutes. Stir in the parsley.
- 3Heat the oven to 200 C (180 C fan). Spread the meat in a baking dish and cover it with the mash.
- 4Scatter with the cheese and bake for 20 to 25 minutes, until golden.