French cuisine · Meat & Kebab

Hachis Parmentier

Bake of braised ground beef under a blanket of mashed potato, gratinated golden brown in the oven.

Ingredients · for 4 servings

• 500 g ground beef
• 1 kg floury potatoes
• 2 onions
• 2 cloves garlic
• 1 carrot
• 2 tbsp tomato paste
• 150 ml beef stock
• 200 ml milk
• 80 g butter
• 100 g grated Gruyère
• 1 pinch grated nutmeg
• Salt, pepper

Instructions

1. Peel the potatoes, cut into chunks and boil in salted water for 20-25 min. until they fall apart when pierced.
2. Meanwhile finely dice the onions, garlic and carrot and sauté in 20 g butter over medium heat for 6 min. until soft.
3. Add the ground beef and fry over high heat for 8 min. until crumbly and browned, stir in the tomato paste for 1 min., then deglaze with the stock; reduce for 10 min. until barely any liquid remains, then season with salt and pepper.
4. Drain the potatoes, let them steam off briefly and mash with the hot milk, 50 g butter, nutmeg and salt into a smooth purée.
5. Spread the meat mixture in a baking dish, smooth it out, top with the purée and draw a ridged pattern with a fork - the ridges will crisp up especially well later.
6. Sprinkle with Gruyère and dot with the remaining butter, then bake at 200°C for 25-30 min. until the surface is golden brown; let rest 5 min. and serve.