Hachis Parmentier

Ingredients for 4 servings:

• 600 g minced beef
• 1.2 kg potatoes
• 3 onions
• 50 g butter
• 1 bunch parsley (large)
• 100 g breadcrumbs
• 2 lovage leaves
• salt and pepper
• nutmeg
• 1 cup milk
• 1 garlic clove(s)
• 1 tbsp herbs de Provence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mashed potatoes with minced meat, French recipe from the mother-in-law

Peel the potatoes, cut into small cubes, and boil in salted water until tender. Meanwhile, lightly fry the finely chopped onions and chopped garlic in a little butter in a large pan. Add the minced meat and finely chopped lovage and fry until crumbly, stirring constantly. If it becomes too dry, add a few splashes of water and bring back to a boil. Remove the pan from the heat and season well with salt and pepper, stir in the Provençal herbs and chopped parsley. The consistency should be quite dry; if not, sprinkle in some breadcrumbs. Drain the cooked potatoes and mash them with 2 knobs of butter, nutmeg, and a little milk. Season with salt. Butter a shallow baking dish and first add a thin layer of mashed potatoes. Pour on the entire minced meat mixture, then top with the rest of the mashed potatoes as a covering layer. Sprinkle with breadcrumbs, spread butter flakes on top and bake in the oven at 180 degrees on the middle rack for about 40 minutes.