Name: French Hachis Parmentier (Shepherd's Pie with Ground Meat)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1000 g Potatoes; 600 g Ground beef; 1 pc Onion; 2 cloves Garlic; 1 pc Carrot; 2 tbsp Tomato paste; 250 ml Beef broth; 100 ml Dry red wine (optional); 100 ml Milk; 50 g Butter; 50 g Grated cheese (e.g., Gruyère or Emmental); null to taste Salt; null to taste Freshly ground black pepper; 1 tsp Dried thyme; 1 leaf Bay leaf; null pinch Grated nutmeg

Steps

Prepare Mashed Potatoes

Peel and dice the potatoes, then boil them in salted water until tender (about 15-20 minutes). Drain, add butter and milk, then mash until smooth. Season with salt, pepper, and a pinch of nutmeg.

Cook Meat Ragu

In a large skillet over medium heat, warm some oil. Add the chopped onion and carrot, sauté for 5-7 minutes until softened. Add minced garlic and cook for another 1 minute. Add the ground beef and brown it, breaking it apart. Drain any excess fat.

Season and Simmer Ragu

Stir in the tomato paste, thyme, and bay leaf, cooking for 1-2 minutes. Pour in the red wine (if using) and bring to a simmer until the alcohol evaporates. Add the beef broth, season with salt and pepper. Cover and simmer on low heat for 15-20 minutes to allow flavors to meld. Remove the bay leaf.

Assemble and Bake

Preheat your oven to 190°C (375°F). Spread the ground meat ragu evenly at the bottom of an oven-safe dish. Spoon the mashed potatoes over the meat, creating a pattern with a fork on top. Sprinkle with grated cheese. Bake for 25-30 minutes, or until the top is golden brown and bubbly.

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