This dish has its origins in the art of using left over beef. It can be made with duck confit. Truffles in the puree can be added that will give it a gourmet taste.
Ingredients for 6 persons:
PUREE
4.4 lbs of potatoes remove the skin it is necessary for the health.(2 big potatoes per pers)
1 cp of milk
¾ cup of butter
Salt, pepper, nutmeg
HACHIS
2 lbs of minced beef meat
3 or 4 tbsp powdered broth
Salt, pepper, herbs and spices of your choice
2 Tbs of olive oil
1 onion
2 carrots
3.5 oz of mushrooms
1 cup of White wine
3.5 oz grated cheese
Directions:
Preheat oven 400ºF (200ºC)
« La purée »
Wash, peel, cut potatoes into cubes and steam for 15-20min.
Heat milk, butter with salt, pepper and nutmeg.
Put the potatoes into a blender with milk and warm butter. Beat at low speed and then all at high speed to obtain fluffy and creamy mashed potatoes.
« Le hachis »
Meanwhile, fry in a pan with 1 Tbs of olive oil 1 peeled onion add washed carrots peeled and cut into small cubes, add some white wine, cook for 10 or 15 minutes. Add the mushrooms, washed and cut into cubes and cook for 10 minutes.
Fry in a separate pan 1 Tbs of olive oil and finely chopped meat. Cook for 10 minutes, stirring well until the meat is no longer pink. Add the beef broth, salt pepper and herbs. Stir in onion mixture, carrots, mushrooms to the meat and cook 5 minutes.
Place the chopped meat well distributed throughout the baking dish (9x12).
Cover the meat with the puree. Sprinkle grated cheese on top.
Bake for 40 minutes until brown.
Serve hot with green salad and / or tomatoes.
